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| Servings |
Ingredients
For the Salad:
- 1 12 ounce chopped kale salad kit (with broccoli, cabbage, etc.)
- 2 9 ounce packages tortellini, cooked al dente
- 2 pints cherry tomatoes
- 2 8 ounce containers mini mozzarella balls
- 1 8 ounce jar kalamata olives
- 1 6.5 ounce jar marinated artichokes
- 1 12 ounce jar roasted red peppers
- 4 hard boiled eggs, sliced in rounds or quarters
- 2 cups broccoli flowerets, steamed to soften
- 1 3 ounce package thin sliced prosciutto
- fresh basil, for garnish
For Jan's Homemade Dressing:
- 1/4 cup Marsala wine
- 1/4 cup balsamic vinegar
- 1 clove garlic
- 1 teaspoon yellow onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons sugar
- 1/14 cup extra virgin olive oil
Ingredients For the Salad:
For Jan's Homemade Dressing:
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Instructions
For the Salad:
- Sprinkle a 2 inch layer of salad on the bottom of the trifle bowl and then layer your ingredients on top. Drizzle with dressing or serve on the side.
For Jan's Homemade Dressing:
- Place ingredients in blender except olive oil. While blender is on low, slowly pour olive oil into blender. Turn to medium, then high and blend for about 2 minutes. Dressing will thicken as it is blended and then chilled. Refrigerate. Makes 1 ½ cups of dressing. The dressing will keep in the refrigerator for up to one week. If dressing separates, just whisk briskly to combine ingredients.
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