Healthy Eating
Antipasto Salad
Description
If you are the sort of person who believes that a cheeseboard can stand in for a full meal, then this Antipasto Salad will be to your taste. And, might I add, your taste is excellent.
Ingredients
- FOR THE SALAD:
- 2 hearts romaine lettuce chopped into bite-size pieces (about 7 cups)
- 4 ounces baby arugula leaves about 4 cups
- 4 ounces Genoa salami quartered lengthwise, then cut into bite-size pieces
- 4 ounces sliced prosciutto chopped into bite-size pieces
- 6 ounces marinated quartered artichoke hearts drained and patted dry
- ½ cup mixed olives about 3 ounces
- 12 ounces roasted red peppers drained, coarsely chopped, and patted dry
- 1 pint cherry or grape tomatoes halved
- ⅓ cup crumbled feta cheese
- Chopped fresh parsley, basil, chives, or a combination
- FOR THE DRESSING:
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Directions
- In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined (or put all of the dressing ingredients in a mason jar, seal, and shake to combine). Pour half of the dressing over the salad and toss to coat. The leaves should be lightly moistened.
- Arrange the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Sprinkle with feta and parsley. Enjoy immediately or refrigerate for 1 hour prior to serving.
