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Warm Kale Antipasto Salad
Warm Kale Antipasto Salad
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper. Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes.
  2. Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar. Add the roasted vegetables and toss.
  3. Make the croutons: Spread the bread cubes on the same baking sheet, season with salt and pepper and broil until golden, turning once, 1 to 2 minutes.
  4. Serve immediately.
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