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Individual Mason Jar Anitpasto Kale Salad with Basil Vinaigrette

Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 250kcal
Author Brenda Bennett | Sugar Free Mom


  • 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


  • 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.


Weight Watchers Points Plus: 11
Net Carbs: 5.8g


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