Italian Kale Salad with Sweet Lemon Garlic Vinaigrette
This Italian Kale Salad with Sweet Lemon Garlic Vinaigrette is packed with flavor with roasted tomatoes, chicken, pastrami, and fresh mozzarella cheese.
- 1/4 cup fresh Italian parsley chopped
- 1 head Boston Bib lettuce chopped
- 1 bunch green kale stems removed & chopped
- 2 cups arugula roughly chopped
- 3 large carrots sliced
- 1 cup roasted tomatoes chopped or sun-dried tomatoes
- 8 ounces mozzarella al fresca drained
- 1 tablespoon Italian seasoning
- 3/4 chopped pastrami or pepperoni
- 2 cups chopped cooked chicken I used a rotisserie chicken
Sweet Lemon Garlic Vinaigrette
- 1/3 fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 3 garlic cloves minced
- 1/2 teaspoon salt
- pepper to taste optional
Make the vinaigrette by mixing together lemon juice, olive oil, honey, garlic and salt in a small Mason jar or bowl. Set in the fridge to chill until ready to serve.
Prepare arugula, Boston Bib lettuce, and kale by roughly chopping.
To take some of the bitterness from the kale, gently squeeze the kale once you have chopped it.
Mix all of the greens above together in a large salad or serving bowl.
Top with sliced carrots and chopped tomatoes. We highly recommend roasted tomatoes that you can get fresh at your local market usually near the olive bar.
Toss the fresh mozzarella with the tablespoon of Italian or Tuscan seasoning. Add the cheese and the seasoning to the salad, along with the chopped chicken and salami.
Add chilled dressing to the salad and gently toss.
Serve immediately or set in the fridge until ready to serve, up to 1 hour before.
Calories: 241kcal | Carbohydrates: 10g | Protein: 19g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 376mg | Potassium: 448mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7515IU | Vitamin C: 21mg | Calcium: 214mg | Iron: 1.5mg