Antipasto Salad
If I had to define my perfect salad, I think this would be it. The pickle on the pepperoncini balances out the fattiness of the meats and the sweetness of the black olives. The fresh mozzarella cheese is just the perfect ingredient to pull everything else together making this a well rounded salad recipe. Give this salad recipe a try, because I know you are going to love it.
Antipasto Salad
Serves: 5
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Ingredients
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1 medium head of iceberg lettuce
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2 oz genoa salami
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2 oz turkey pepperoni
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4 oz fresh mozzarella pearls or cut into cubes
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1 2.25 oz can of sliced black olives
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1 13.5oz can of whole jumbo artichoke hearts in water
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8 whole pepperoncini peppers, or to taste
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Dressing: (or your favorite Italian dressing)
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1/4 cup extra virgin olive oil
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2 tablespoons of the liquid from the jar of pepperoncini peppers
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1/2 teaspoon monkfruit sweetener or sweetener of your choice
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2 teaspoons garlic and herb seasoning
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salt to taste
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1/2 teaspoon dijon mustard
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Instructions
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​Cut the head of iceberg in half and then into quarters. Cut out the core and slice the iceberg as thin as you would like it.​
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Cut the salami and pepperoni into thirds and then slice it into small, thin strips.
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Drain the artichoke hearts and cut them into quarters.​
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Drain the olives and set them aside.
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Take your desired amount of pepperoncini peppers out of the jar, but be sure to reserve some of that liquid on the side for the dressing. Slice the peppers into thin strips. (You can buy the peppers sliced in a jar, but I prefer the texture of the whole ones).
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To make the dressing, add all of the ingredients to a jar, close the lid and shake until combined.
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In a large bowl or platter, add all of the salad ingredients and toss.
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Nutritional Information: (Per Serving)
Serving Size: 1/5th of the salad
Calories: 294 calories
Total Fat: 21.3 g
Cholesterol: 38 mg
Sodium: 1363 mg
Total Carbs: 14.1 g
Fiber: 2.2 g
Sugar: 2.2 g
Added Sugars: 0 g
Protein: 16 g
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Key words: salad, antipasto, italian salad