– Anonymous
– Anonymous
In a small bowl add olive oil, red wine vinegar, minced garlic, Italian seasoning, sweetener, salt, and pepper. Whisk together and set aside.
Layer kale, roasted red peppers, artichoke hearts, cucumber, cherry tomatoes, red onion, green olives, pepperoncini, salami, mozzarella, parmesan, and fresh basil in a large bowl.
Salt and pepper to taste. Serve immediately or cover and refrigerate for a few hours to blend flavors.
Garnish with fresh basil and extra parmesan cheese. Serve with breadsticks, crusty bread, or rolls.
You can substitute more of the marinated vegetables and reduce the amount of cheese and salami in this recipe. Using leaner meat instead of salami will lower the fat also.
I recommend that you add about 2 to 3 cups of al dente cook spiral pasta, tortellini, or other favorite pasta.