Courtesy of Jennifer Iserloh

This salad, named after the historic town of Hoboken where I live, has Italian inspired ingredients like fresh mozz, olives, marinated artichokes, and New Jersey Fresh produce like kale and tomatoes! If you want to make this dairy free, scrap the mozz and add in another veggie like roasted red bell pepper.

Serves 4

10 ounces baby kale or salad mix containing kale
2 tomatoes, chopped
1 cup marinated artichokes, chopped
4 ounces fresh mozzarella, cubed
1/2 cup canned chickpeas, drained, rinsed
1/4 cup chopped Kalamata olives
3 tablespoon gluten free ranch or Caesar dressing

Spread the greens out onto a platter. Top with the tomatoes, artichokes, mozzarella, chickpeas, and olives. Drizzle with the dressing and toss. Serve immediately.

Nutritional Stats Per Serving (about 2 cups): 270 calories, 10 g protein, 19 g carbohydrates, 19 g fat (5 g saturated), 24 mg cholesterol, 5 g fiber, 658 mg sodium 3 g sugar.

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