Meatball Salad with Roasted Red Pepper Dressing
This is the first of my hearty salads that will fill you up. This meatball salad with roasted red pepper dressing is the first in my series on hearty salads . This series was inspired by people who tell me that salads are not filling. I have created a series of 7 different salads with 7 different dressings that will be a complete meal, and will last in the refrigerator for a few days.
Meatball Salad with Roasted Red Pepper Dressing
This meatball salad with roasted red pepper dressing is not your typical salad. This will be a hearty enough salad that will satisfy even the men in your household. So much flavor, and filling. This salad will store nicely in the refrigerator for a few days.
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Servings: 4
Ingredients
- 1 lb Ground turkey (or ground beef)
- 1/4 cup Low Carb bread crumbs
- 1 egg
- 1/4 cup Parmesan cheese, grated
- 2 Garlic cloves minced
- 1 Tbsp oregano
- Salt & Pepper to taste
- 1 Bunch kale, chopped
- 1/2 Red onion, chopped
- 1/4 cup Kalamata olives, chopped
- 1/4 cup Peperoncini, sliced
- 1/4 cup Marinated artichoke hearts
- 1/2 bunch Flat leaf parsley, chopped
- 1/2 cup Cherry tomatoes
- 1/2 cup Fresh Mozzarella, diced
- ROASTED RED PEPPER DRESSING
- 2 Red bell peppers
- 2 Tbsp olives, pitted
- 2 Tbsp Fresh basil, chopped
- 1/3 cup Olive oil, plus extra for rubbing on peppers
- 2 Tbsp red wine vinegar
- 4 garlic cloves
- Salt and pepper to taste
Instructions
- Slice Red Bell Peppers in half and seed them. Rub olive oil on both sides place flat side down on baking sheet, and place under broiler. Broil for 15 – 20 minutes, flipping halfway through. Once they are nice and charred, cover with plastic or foil and let steam for 20 min. After 20 minutes, gently peel off the charred skin from both peppers. Set aside.
- In a food processor, add bell peppers and olives, basil, olive oil, red wine vinegar, garlic salt and pepper. Process all until desired consistency is achieved. If you want it thinner, add more oil. Set aside.
- Preheat oven to 425F. In a bowl, add ground meat, bread crumbs, egg, Parmesan cheese, garlic, oregano, salt and pepper to taste. Mix well. Use your hands to form small balls. This should give you 12 golf size meatballs.
- Place meatballs on cookie sheet and bake in oven for 20 minutes. Remove from oven, and let cool.
- While meatballs are cooking, rinse kale, and trim off stalks. Chop kale, and sprinkle with a little salt and massage. This will break down the fiber and soften the kale. Let it sit for 15-20 minutes. You can choose to rinse the salt off the kale if you choose.
- Place kale in a large bowl. Start chopping onions, olives, peperoncinis, artichokes, parsley, cherry tomatoes, and mozzarella.
- Start layering each vegetable on top of your bed of kale, lastly adding the meatballs and covering with Roasted Red Pepper dressing. Enjoy !