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For dressing, on a work surface lightly smash garlic cloves; remove and discard skins. In a small saucepan combine the garlic, olive oil, shallot, salt, and pepper. Cook over medium-low heat about 15 minutes or until garlic and shallot are very tender and caramelized. Let cool. Scrape garlic mixture into a blender. Add lemon peel, lemon juice, and agave syrup. Cover and blend until almost smooth. Set aside.
In a large pot cook lasagna noodles in boiling salted water according to package directions, adding 3 cups vegetables the last 5 to 7 minutes or until crisp-tender. Drain; rinse with cold water. Drain noodles and vegetables well, lightly patting with paper towels to remove excess moisture.
In a large bowl combine noodles mixture, baby kale, tomatoes, basil, and salami. Lightly toss to mix. Pour dressing over salad; toss to coat. Cover and chill for 1 hour before serving.