SHOP MEAT THERMOMETERS

SHOP MEAT THERMOMETERS

Peppers and Kale Salad

Ingredients

  • 2 oz. chopped kale
  • 2 tbsp. chopped peppadew peppers
  • 1 tbsp. chopped Kalamata olives
  • 1 oz. sliced pepperoni
  • 2 tbsp. sliced red onion
  • 1 tbsp. sliced fresh basil
  • kosher salt and freshly ground pepper
  • 1 1/2 tbsp. Balsamic Vinegar
  • 1 1/2 tbsp. Extra Virgin Olive Oil

Directions

  1. In a large bowl, combine the kale, peppers, olives, pepperoni, onion, and basil.
  2. Season with salt and pepper then add the balsamic and olive oil. Toss thoroughly to fully incorporate the ingredients and evenly coat the kale with dressing.
  3. Serve with toasted baguette or croutons.
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It’s time to bring out the grill and get cooking.