Antipasto kale salad

By Andrea Buckett
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Honey mustard dressing:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/3 cup canola oil

Antipasto kale salad:

  • 6 cups thinly sliced kale
  • 1 apple peeled and cut into matchsticks
  • 1/2 red onion, thinly sliced
  • 1 cup, julienned Calabrese sausage
  • 1/2 cup julienned provolone
  • 1/4 cup sliced pepperoncini
  • Optional: Honey-mustard pretzel bites broken into bite sized pieces



  1. Whisk all the ingredients together until they are well combined and emulsified.
  2. Store in the fridge until ready to use.

Antipasto kale salad:

  1. Add the kale, apple and red onion to a large salad bowl and add half the honey-mustard dressing. Toss well to combine, ensuring everything is coated well. Add the remaining ingredients and the remaining salad dressing. Toss well and pour onto a serving platter.
  2. Garnish with the pretzels.

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