(5 minutes)
Ingredients
Kale
Kalamata Olives
Extra Sharp Provolone Cheese (1/2 lb)
Red/Yellow Cherry tomatoes
Olive oil (1/4 cup)
garlic powder
oregano
salt
pepper
grated parmesan cheese (1 tbsp)
white wine vinegar (1/4 cup)
Strip the kale from its stems with a knife. Then chop leaves into small pieces. Add the kale into a serving bowl.
Halve the Kalamata olives and cherry tomatoes and add them to the Kale bowl.
Cube provolone cheese.
In a measuring cup, add the olive oil and white wine vinegar. Season heavily with garlic powder, oregano, and pepper. Season lightly with salt. Add the grated parmesan cheese. Then mix it all together with a spoon.
Pour oil and vinegar mix over the salad, mix all together, and serve!
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