Antipasto Salad
Makes one quart
Ingredients
Salad:
- 1 can garbanzo beans, drained and rinsed
- ¾ cup marinated artichoke hearts
- ¾ cup cubed mozzarella or mozzarella pearls
- ¾ cup salami, sliced or in cubes
- ¾ cup halved cherry tomatoes
- ⅓ cup sliced black olives
- ¼ cup Italian parsley
- ¼ cup thinly sliced pepperoncini
- optional additions: sliced hearts of palm, chopped roasted red peppers, cannellini beans, grated parmesan, crumbled feta, cubed provolone, etc.
Vinaigrette:
- You'll need ½-1 cup of dressing depending on whether you add anything. This recipe makes a cup, so start with less and add more as needed. any leftover dressing is fine on your counter for a few days, or in the fridge for a couple of weeks.
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 1 t. Italian seasoning
- 1 t. Dijon mustard
- 1 t. honey
- 2 pinches salt and a pinch of pepper
Instructions
- For the salad: combine all salad ingredients in a medium bowl.
- For the dressing: put all the dressing ingredients in a pint jar with a tight lid and shake very well to mix.
- Add half the dressing to the salad and toss gently until everything is mixed and dressed. Add more dressing as needed.