Antipasto kale salad

By Andrea Buckett
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SERVES
4

Ingredients

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

Directions

Dressing:

  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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