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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
Total Time 15 minutes
Servings 4 people
Calories 334 kcal
Author Nicole

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

  1. 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. 

  2. 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. 

Nutrition Facts
Antipasto Kale Salad
Amount Per Serving (1 serving)
Calories 334 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Cholesterol 29mg10%
Sodium 1543mg67%
Potassium 385mg11%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 2g2%
Protein 14g28%
Vitamin A 5652IU113%
Vitamin C 77mg93%
Calcium 291mg29%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.