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 chopped or sun-dried tomatoes
- 8 ounces mozzarella al fresca 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
- green onion
Instructions
- Combine lemon juice, olive oil, honey, garlic, and salt in a small jar or bowl to make the vinaigrette. Chill in the fridge until ready to serve.
- Chop the arugula, Boston Bib lettuce, and kale.
- To reduce bitterness, gently squeeze the chopped kale.
- In a large bowl, toss the chopped lettuce, kale, and arugula.
- Layer with sliced carrots and roasted tomatoes. Fresh roasted tomatoes are highly recommended for best flavor.
- Mix the fresh mozzarella with Italian seasoning, then add to the salad along with the pastrami and parsley.
- Pour the chilled dressing over the salad and toss gently to combine.
- Serve immediately, or refrigerate for up to one hour before serving.
Notes
For added flavor, consider using fresh herbs in the salad mix.
Substitute any of the meats with a vegetarian option for a plant-based version.
Roasting tomatoes enhances their flavor, making them a delightful addition to the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.