Individual Mason Jar Anitpasto Kale Salad with Basil Vinaigrette
Servings 4
Calories 250kcal
Ingredients
- 1 package 5 ounces Earthbounds Kale Italia
- 4 ounces marinated mushrooms
- 6 ounces roasted red peppers chopped
- 4 ounces pitted mixed olives
- 4 ounces Genoa salami. cut into fourths
- 8 ounces bocconcini small balls of mozzarella
- 6 ounces artichoke hearts sliced
- 4 ounces provolone cheese cubed
- Optional: Parmesan Crisps
Basil Vinaigrette
- 2 cups fresh basil
- 1 clove garlic
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Have all your ingredients for the salad chopped, sliced and ready to be placed into the mason jars. If not using a mason jars, add all ingredients into a large bowl.
- Prepare dressing by placing basil and garlic into a blender and blend until finely chopped.
- Add the vinegar and mustard and blend again.
- While blender is on low pour in the olive oil until all incorporated.
- Season with salt and pepper, taste and adjust if needed.
Assemble in Mason Jars:
- Pour vinaigrette evenly into 4 mason jars.
- Add mozzarella balls to each jar.
- Add salami to each a jar.
- Next add the following: mushrooms, artichokes, provolone, peppers and olives.
- Finish with Kale Italia on top and seal jar and refrigerate if not eating immediately.
- When ready to serve, shake jar vigorously and enjoy from the jar or pour into a bowl.
- Parmesan crisps are optional and not included in nutrition info.
Notes
Weight Watchers Points Plus: 11
Net Carbs: 5.8g
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 8.6g | Protein: 26.4g | Fat: 29.6g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 1289mg | Fiber: 2.8g | Sugar: 2.7g