Antipasto Salad
The Antipasto Salad is like a full cheese board atop a bed of greens. You pull the whole thing together with a simple olive oil dressing and you have a tasty meal without heating up the kitchen.
Servings 4 people
Calories 482kcal
Equipment
Ingredients
- 10 oz. Romaine lettuce washed and torn into bite sized pieces
- 2 tbsp fresh parsley chopped
- 5 oz. mozzarella cheese fresh or shredded
- 3 oz. Prosciutto chopped
- 3 oz. salami
- 5 oz. canned artichokes chopped
- 3 oz. canned roasted red peppers chopped
- 1 oz. sun-dried tomatoes in oil
- 3 oz olives
- ½ cucumber thin sliced
Dressing
- 4 tbsp olive oil good quality EVOO is key here.
- 1/3 cup fresh basil
- ¼ tsp red chili pepper flakes *to taste
- 1 tsp salt
- 1 tbsp Red wine vinegar *optional
Instructions
- Wash and then chop or tear the lettuce into smaller pieces. Put on plates or on a large platter. Add the parsley.
- Distribute the antipasto ingredients on top. Or let everyone make their own, buffet style.
- Add basil, chili flakes, oil and salt to a small blender cup. Blitz until mostly smooth and drizzle over salad.
- Serve immediately.
Notes
Customize this to your liking.
Nutrition
Serving: 1/4 recipe | Calories: 482kcal | Carbohydrates: 9g | Protein: 18g | Fat: 42g | Sodium: 2205mg | Fiber: 4g | Net Carbs: 5g | Fat Ratio per Serving: 78.42% | Protein Ratio per Serving: 14.94% | Carb Ratio per Serving: 4.15%