Asiago Peppercorn Kale and Sprout Salad

This is a sponsored post written by me on behalf of The Marzetti® Brand for IZEA. All opinions are 100% mine.

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Now that we’re in the month of May, we already starting to plan our summer vacations and weekend getaways. Because my daughter came right at the beginning of summer last year, we never did get to go the beach, even though we live so close. So this year we’re planning a few weekend beach trips, a trip to Chattanooga and a fun-filled cruise.

Because most of those destinations will require me to be in a swimsuit, I’ll be eating lots and lots of fresh salads, as well as hitting the elliptical as much as possible. Thankfully my family loves salads, so they’ve become  a staple of our spring and summer menus. I make so many different salads for dinners and love to think up new and creative ways to serve fresh greens.

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For this salad I started with baby kale, which is one of my favorite salad greens. It has a wonderfully mild taste and pairs well with just about anything. Next I use sprouted beans and lentils. I just recently discovered these in my local grocer’s produce department. These little sprouts taste amazing and add a wonderful crunch and tons of added nutrition to my salads. I’ve been using them in just about everything lately.

Next I add some alfalfa sprouts and carrots for even more crunch. Then to top it off, a little sliced sweet snacking peppers. You can stop here, or add some grilled chicken slices and maybe even a bit of bacon. Doesn’t bacon make everything better? Next I added this amazing dressing I found from Marzetti®, Asiago Peppercorn Chardonnay Vineyard Dressing. It tops off this salad perfectly and makes it just irresistible.

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Marzetti® has six amazing flavors: Asiago Peppercorn Chardonnay, Balsamic Cabernet, Citrus Pinot Noir, Dijon Champagne, Garlic & Herb Chardonnay, and Mixed Berry Merlot. Each Vineyard Dressing was inspired by the vine and has a perfect pairing of flavors in the bottle that help bring out the best in any salad you create.

You can find Marzetti® Vineyard Dressing in the produce department of your local grocery store* with the refrigerated dressings. Note: Marzetti® Vineyard Dressing has to be refrigerated.

Use the Vineyard Dressing product locator to find Marzetti® dressings near you.

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Yield: Makes 4 salads


  • 4 cups baby kale
  • 1 cup alfalfa sprouts
  • 1/3 cup sprouted mixed beans and lentils (available alongside alfalfa sprouts in the produce department)
  • 1/4 cup matchstick cut carrots
  • 4 sweet red snacking peppers, sliced thin
  • 8 tablespoons (2 tablespoons per salad) Marzetti® Asiago Peppercorn Chardonnay Dressing


Add baby kale, sprouted beans, alfalfa sprouts, carrots, and red peppers to 4 salad bowls.

Top each salad with 2 tablespoons Marzetti® Asiago Peppercorn Chardonnay Dressing


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3 Responses to “Asiago Peppercorn Kale and Sprout Salad”

  1. 1
    JANE — June 4, 2016 @ 5:44 am

    I am genuinely thankful to the holder of this web page who has shared this fantastic paragraph at here. Great recipe, I will definitely try this today.

  2. 2
    Jeanette Schmidt — June 13, 2016 @ 6:01 am

    This salad is robust and delicious. It is also massive so it’s great to bring to a potluck. I used a really fruity olive oil from Portugal and I wish that I’d used a more neutral one. I could seriously spoon that Dijon, lemon juice, shallots, and garlic mixture directly into my mouth. The almonds and the cheese top it off perfectly. Do delicious.

  3. 3
    Veola — June 14, 2016 @ 1:11 pm

    Love this salad! Made it as a trial run for Thanksgiving and loved every bite. I added homemade garlic croutons for extra crunch and garlic flavor. I will be bringing this to the T-giving table tomorrow to share with my family.

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