Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Italian Pizzeria Salad
Ingredients
- 1/2 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 tablespoon minced shallot
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- Pinch crushed red pepper
- 12 ounces marinated artichoke quarters, drained and halved lengthwise
- 10 1/2 ounces cherry tomatoes, halved
- 8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved
- 6 ounces pitted medium black olives, drained
- 1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces
- 5 ounces spring mix lettuce
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano (see Cook's Note)
- Kosher salt
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