Antipasto Salad 


Antipasto Salad 


  • Preparation 15 min
  • Servings 6
  • Nut-free
  • Gluten-free
  • Egg-free
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Categories

Ingredients

  • Vinaigrette

    • 1/4 cup (60 ml) olive oil
    • 2 tablespoons (30 ml) oil-packed mixed olives, drained, pitted and finely chopped
    • 2 tablespoons (30 ml) oil-packed sundried tomatoes, drained and finely chopped
    • 2 tablespoons (30 ml) balsamic vinegar
    • 1/2 clove garlic, finely chopped
  • Salad

    • 1 head Boston lettuce, shredded 

    • 2 jarred roasted sweet peppers, drained and cut into thin slices (or roasted red bell pepper)
    • 1 cup (250 ml) cocktail bocconcini, halved
    • 1 jar 170 ml marinated artichoke hearts, drained and cut into thin wedges 

    • 1/2 cup (125 ml) jarred marinated eggplant, drained
    • 3 oz (85 g) dried sausage of your choice, thinly sliced
    • 1/2 cup (125 ml) shaved Parmigiano-Reggiano cheese
    • Fleur de sel 

    • Freshly ground pepper 




Preparation

  • Vinaigrette

  • Salad

Personal Note