Antipasto Salad Bowl With Grilled Veggies |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Contributed by Lesley Brooks for the 2010 WELBRO St. Patrick's Day Cooking Contest. Ingredients:
3 romaine lettuce hearts, broken in bite size pieces |
1 cup green beans, grilled with salt, pepper, olive oil and balsamic vinegar |
1 cup zucchini, grilled with salt, pepper, olive oil and balsamic vinegar |
4 slices hard salami, cut in thin sticks or slices |
1 small green pepper, halved, seeded and chopped |
1 stick celery, diced |
1/2 cup sliced black olives (kalamata or green olives can be substituted) |
1/2 cup of your favorite italian dressing |
1/3 cup shredded parmesan cheese |
Directions:
1. Clean and cut green beans into bite size pieces, place in bowl with 1 tablespoon olive oil and balsamic
2. vinegar and salt and pepper to taste. Toss to coat and then cook in grill pan until crisp tender. Cool.
3. Clean and cut zucchini into slices or chunks (your preference) ,place in bowl with 1 tablespoon olive oil
4. and balsamic vinegar and salt and pepper to taste. Toss to coat and then cook in grill pan until done.
5. Cool. (I prepared both the green beans and zucchini the night before)
6. Place lettuce in large bowl, add cooled green beans, zucchini, salami, green pepper, celery and olives.
7. Drizzle salad dressing and toss to coat. Just before serving add the cheese and toss.
|
|