chopped antipasto salad
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.
prep time
30 Min
cook time
method
No-Cook or Other
yield
8 serving(s)
Ingredients
- - mixture of lettuce and spinach
- - tomatoes
- - cucumber
- - onion
- - marinated mushrooms
- - celery
- 8 slices italian salami
- 8 slices provolone cheese
- - croutons
- - green and black olives
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 2 tablespoons water
- 2 cloves crushed garlic
- - salt and pepper to taste
- - finely chopped fresh basil and chives
How To Make chopped antipasto salad
-
Step 1wash 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. .
-
Step 2Layer all in large bowl.
-
Step 3mix dressing one day prior and chill. Remove from refrigerator 1 hour prior to serving. Add croutons and dress. Serve immediately
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Lettuce Salads
Tag:
#Healthy
Ingredient:
Vegetable
Method:
No-Cook or Other
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes