Kale Antipasto Salad Recipe | Co+op

Ingredients

• 1 bunch Tuscan (lacinato) kale, 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 12-ounce jar marinated artichoke hearts, plus 2 tablespoons of marinade
• 1/4 cup red onion, slivered
• 1 3-ounce package sliced salami, cut in strips
• 2 large pepperoncini peppers, chopped
• 1 large jarred roasted red pepper, drained and patted dry, slivered
• 1/2 cup freshly grated Parmesan cheese