Antipasto Salad

antipasto_saladThis hearty salad uses preserved and pickled ingredients and makes it perfect for quick meals on busy weeknights. For an even more authentic Italian-inspired meal serve with crusty ciabatta bread or breadsticks.

Makes 6 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time:  15 minutes

1/3 cup (75 mL) olive oil
1/4 cup (60 mL) balsamic vinegar
1 clove garlic, minced
1/4 tsp (1 mL) each salt and freshly ground pepper
8 cups (2 L) mixed salad greens
2 pkg (85 g) cacciatore salami, casing removed and sliced
1 cup (250 mL) pearl bocconcini
2 jars (6 oz) marinated artichoke hearts, drained
1/2 cup (125 mL) pitted black olives, halved
1/2 red onion, sliced
1/4 cup (60 mL) thinly sliced sundried tomatoes
8 to 10 large basil leaves, torn

Steps:
Whisk the olive oil with balsamic vinegar, garlic, salt and pepper. Toss greens with vinaigrette, and arrange on a shallow platter. Garnish with salami, bocconcini, artichokes, olives, red onion, sundried tomatoes and basil leaves. Serve immediately.

Cook’s Note: If you like a spicier antipasto, try adding some Italian heat from pepperoncini. Pepperoncini is available in most supermarkets.

Per Serving: Calories 287, Fat 28 grams, Cholesterol 36mg, Sodium 564mg, Carbohydrates 7.5 grams, Fibre 0.5 grams, Sugar 1 gram, Protein 6.5 grams.

One serving contains 5% of the %DV of Iron.
One serving contains 5% of the %DV of Vitamin B12.