MONDAY MORNING RECIPE POST - ANTIPASTO SALAD

 

An old recipe but not shared on this blog before. I remember wanting a change from the usual salad and found it at "Cook Eat Paleo".  You can find that recipe here.

Antipasto Salad - serves two to four

1 large head or 2 hearts of romaine, chopped
4 ounces prosciutto, cut into strips
4 ounces salami or pepperoni, cubed
1/2 cup artichoke hearts, sliced
1/2 cup olives, a mix of black and green
1/2 cup hot or sweet peppers, pickled or roasted
Italian Dressing to taste

Combine all ingredients in a large salad bowl and toss with Italian dressing.

An easy recipe for Italian Dressing below and original can be found here:

Makes about 1 cup of dressing

1 tablespoon of chopped fresh herbs (Italian flat leaf parsley was the host's choice)
1 teaspoon dried oregano
1 clove garlic, minced with a garlic press
1/2 teaspoon sea salt, or more to taste
1/4 teaspoon fresh cracked black pepper
1/4 cup red wine vinegar
3/4 cup olive oil

Add all the ingredients to a jar with a tight-fitting lid and shake well until combined.

Taste and adjust seasonings to suit your own taste.

It was an excellent salad.

The green olives I used were stuffed with garlic (a favorite snack of mine so there is always a jar in the fridge).

I added the avocado because we had one that was ripened (they go off fast don't they?), and we love avocados.  

Instead of the prosciutto, we used sliced ham.

I used marinated artichokes, not plain.  There was enough oil from these that I didn't need any more dressing.  

It is hard to tell by the photo but I also have halved cherry tomatoes in the mix. There weren't many of them left.

I sprinkled crumbled blue cheese on top.

I changed this around to suit our own tastes but also to use other ingredients in the fridge while they were fresh. It probably was not a proper Antipasto salad but we enjoyed it.

We had a bottle of beer left in the fridge from a gathering. Gregg and I shared a Newcastle Brown Ale. 

Thanks for looking and I hope your week is a great one.