Chopped Antipasto Salad

Marcia Paholski

By
@mpaholski

I don't care for salad that you need to cut! I found that if I chop the veggies it adds so much to the whole taste. I started doing this and the comments were so positive. It also helps if you serve it in a chilled dish.


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

mixture of lettuce and spinach
tomatoes
cucumber
onion
marinated mushrooms
celery
8 slice
italian salami
8 slice
provolone cheese
croutons
green and black olives
1/4 c
balsamic vinegar
1/2 c
olive oil
2 Tbsp
water
2 clove
crushed garlic
salt and pepper to taste
finely chopped fresh basil and chives

Directions Step-By-Step

1
wash all veggies. Chop all greens into small pieces and mix together. Remove seeds from cucumbers and chop. Thinly slice onion and quarter slices. Cut salami and cheese into small pieces. If using cherry tomatoes cut in half. If whole tomatoes cut into wedges and cut wedges in half. The key is that everything is bite size. No knives are needed.
.
2
Layer all in large bowl.
3
mix dressing one day prior and chill. Remove from refrigerator 1 hour prior to serving. Add croutons and dress. Serve immediately

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy