Kale Antipasto Salad


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Serves 4  Cook Time 35 minutes

2 red onion, sliced
2 small Japanese eggplants, halved lengthwise and sliced
12 baby bell peppers
1 pint cherry tomatoes
2 tbsp olive oil, divided
8 c chopped kale leaves, stems removed
1 romaine heart, chopped
2 tbsp balsamic vinegar
2 oz deli-sliced soppressata cut into strips
2 oz romano cheese


  1. Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet and drizzle with 1 tbsp olive oil and season with salt and pepper. Broil, turning halfway through (6 minutes per side).
  2. Combine the kale and romaine in a large bowl with 1 tbsp olive oil and vinegar. Add the broiled vegetables and toss.
  3. Divide the salad among 4 bowls. Top with soppressata and romano cheese.

Nutrition Info: calories 370, fat 15g, protein 17.5g, carbohydrates 8.1g, sodium 533.6mg


Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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