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Antipasto Kale Salad
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Antipasto Kale Salad

Easy Antipasto Kale Salad aka The only salad I want to eat from now until winter.
Course Salad
Cuisine American
Keyword charcuterie board, antipasto, kale salad
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings 4 people
Calories 334kcal
Author Nicole
Cost $28

Equipment

  • Bowl

Ingredients

  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1/4 tsp kosher salt
  • 1/4 cup grated parmesan cheese
  • 2 tbsp olive oil
  • 1/2 cup chopped salami
  • 1/2 cup chopped roasted red pepper
  • 1/2 cup chickpeas
  • 1/4 cup diced mozzarella cheese
  • 1/2 cup roughly chopped marinated artichoke hearts
  • 1/4 cup diced cinnamon Tuscano cheese (or any extra sharp cheddar)
  • 1/2 cup sliced black olives
  • 1/2 cup sliced green blue-cheese stuffed olives
  • 3 cups chopped kale

Instructions

  • Whisk red wine vinegar, lemon juice, dijon and parmesan in the bottom of a large serving bowl. Slowly whisk in olive oil. Whisk in salt. 
  • Place salami, red peppers, chickpeas, mozzarella, artichokes, Tuscan cheese, back olive, green olives and kale in the bowl. Toss together. Season with salt and pepper. Garnish with extra parmesan.