Italian Antipasto Salad

Italian Antipasto Salad

Thanksgiving is a few weeks away, and the weather here in Arizona is still in the eighties and low nineties. Though the early mornings provide the best hiking weather Olive’s eyesight seems to be getting worse and worse. We had her tested for diabetes and the test came back negative, so that is good. She navigates fairly well around the house and I can tell she is happy, life keeps moving on.

Olive The Dog

This salad is hearty enough to be a meal on it’s own, serve with a slice of crusty toasted bread. Or as the name implies, antipasto, “before a meal” this can be served as an appetizer ahead of the main meal. I purchased most of the ingredients already marinated and presented in a jar. Even after draining the olives and vegetables they still had plenty of marinade on them. For this reason I chose not to make an additional dressing. The ingredients were wet enough, even with the romaine.  You could easily add another cheese like a provolone or another cured meat. Have a great week!

yield: 3 to 4Author: Cheriprint recipe

Italian Antipasto Salad

prep time: 20 MINScook time: total time: 20 mins

This hearty antipasto salad is full of marinated veggies, olives, mozzarella cheese and salami. Makes a perfect meal, just add a slice of crusty bread.

INGREDIENTS:

• ½ cup peperoncini
• 1 cup marinated artichoke hearts
• 1 cup marinated mushrooms
• ½ cup green pitted olives
• ½ cup pitted Kalamata olives
• 4 ounces salami cubed
• 2 ounces mozzarella cubed
• ¼ small red onion, sliced thin
• 1 cup roasted red peppers, drained and diced
• ½ to 1 head romaine, cut into ribbons

INSTRUCTIONS:

1. Combine peperoncini, artichoke hearts, mushrooms, green and Kalamata olives, salami, mozzarella, red onion and roasted red peppers in a large bowl and gently combine. Scoop over romaine, ready to serve. Enjoy!

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