Kale Antipasto Salad
The perfect potluck salad! Make ahead of time, and keep the salad cool until it’s time to share. Keeps, tightly covered in the refrigerator, for two days.
Chop the kale and place in a large bowl. Drizzle with olive oil, red wine vinegar, garlic and salt and massage the kale until it softens and shrinks. Add the drained artichoke hearts, red onions, salami, pepperoncini, roasted pepper and parmesan cheese and toss to mix.
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