Kale Antipasto Salad | City Market / Onion River Co-op

Ingredients

• 1 bunch kale, lacinato (stems removed and coarsely chopped to make 8 cups)
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic (pressed)
• 1⁄2 teaspoon salt
• 1 artichoke hearts, marinated (12 ounce jar, plus 2 tbsp of marinade)
• 1⁄4 cup onion, red (slivered)
• 3 ounces salami (sliced, cut into strips)
• 2 pepper, pepperoncini (chopped)
• 1 red pepper (jarred, drained and patted dry, slivered)
• 1⁄2 cup cheese, parmesan (freshly grated)