INGREDIENTS  & INSTRUCTIONS

Pretzel Croutons

150 g store bought pretzels, smashed into pieces

2 tbsp butter

½ tsp onion powder

½ tsp paprika

½ tsp garlic powder

1. Heat a non-stick pan over medium low heat and add the butter.  Once the butter is melted add the pretzels, onion powder, paprika and garlic powder. 
2. Cook, stirring often until the pretzels have absorbed the butter and are toasted, about 5-8min.
3. Cool and store in an air-tight container.

Honey-Mustard Dressing

1 tbsp Dijon mustard

1 tbsp yellow mustard

1 tbsp honey

2 tbsp white wine vinegar

¼ tsp salt

1/3 cup Canola oil

1. Whisk all the ingredients together until they are well combined and emulsified.
2. Store in the fridge until ready to use.

Antipasto Kale Salad

6 cups thinly sliced kale

1 apple peeled and cut into matchsticks

½ Red onion, thinly sliced

1 cup, thinly sliced summer sausage

½ cup thinly sliced provolone 

½ cup sliced pepperoncini

1. Add the kale, apple and red onion to a large salad bowl and add half the honey-mustard dressing.  Toss well to combine, ensuring everything is coated well.  Add the remaining ingredients and the remaining salad dressing.  Toss well and pour onto a serving platter.
2. Garnish with the pretzel croutons.

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