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Ingredients
Scale
- 1 head Boston Bib lettuce, chopped
- 1 bunch green kale, stems removed & chopped
- 2 cups arugula, roughly chopped
- 3 large carrots, sliced
- 1 cup roasted tomatoes (or sun-dried tomatoes), chopped
- 8 ounces fresh mozzarella, drained
- 1 tablespoon Italian seasoning
- 1/4 cup fresh Italian parsley, chopped
- 3/4 cup chopped pastrami (or pepperoni)
- 1/3 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- Pepper to taste (optional)
- Pine nuts (to garnish)
- Green onion (for garnish)
Instructions
- Mix lemon juice, olive oil, honey, minced garlic, and salt in a jar until blended.
- Chill the vinaigrette in the refrigerator.
- Chop the arugula, lettuce, and kale; squeeze the chopped kale lightly.
- Combine greens, carrots, and tomatoes in a large bowl.
- Toss mozzarella with Italian seasoning and add to the bowl with pastrami and parsley.
- Pour the vinaigrette over the salad and toss gently.
- Serve immediately or chill for up to an hour.
Notes
Use fresh ingredients for the best flavor.
Feel free to adjust seasoning to your taste.
Chilling the vinaigrette enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 20