Ingredients
>
1/4 cup olive oil
>
2 tbsp lemon juice
>
2 tsp Dijon mustard
>
1 tsp honey
>
1/2 tsp dried oregano
>
1/2 (16 oz) bag chopped kale
>
2 tomatoes
>
1 (6 oz) jar marinated quartered artichoke hearts, drained
>
1/4 cup sliced pepperoncini (optional)
>
1 (8 oz) pkg sliced provolone cheese
>
10 slices deli roasted turkey
>
10 slices Genoa salami
Steps
1
In a large serving bowl, whisk the oil, lemon juice, mustard, honey, and oregano until smooth. Season with salt and pepper. Tear the kale into small pieces, removing any stems, and add to bowl. Massage kale with the dressing until slightly wilted.
2
Chop the tomatoes. Add tomatoes, artichoke hearts, and pepperoncini, if using, to bowl. Cut the provolone into cubes and slice the turkey and salami into small pieces. Scatter over salad and serve.
