Ingredients
Honey mustard dressing:
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1 tablespoon Dijon mustard
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1 tablespoon yellow mustard
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1 tablespoon honey
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1/4 teaspoon salt
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1/3 cup canola oil
Antipasto kale salad:
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6 cups thinly sliced kale
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1 apple peeled and cut into matchsticks
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1/2 red onion, thinly sliced
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1 cup, julienned Calabrese sausage
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1/2 cup julienned provolone
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1/4 cup sliced pepperoncini
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Optional: Honey-mustard pretzel bites broken into bite sized pieces
Directions
Dressing:
- Whisk all the ingredients together until they are well combined and emulsified.
- Store in the fridge until ready to use.
Antipasto kale salad:
- 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.
- Garnish with the pretzels.
