Double Olive Antipasto Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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this is just a basic recipe from Lindsays.... I like to add marinated artichokes and roasted red peppers to it as well as baby mixed greens.. Ingredients:
2 tablespoons extra virgin olive oil |
2 tablespoons balsamic vinegar |
1 clove garlic, minced |
1/4 teaspoon freshly ground black pepper |
3/4 cup (3 oz.) diced smoked mozzarella or gouda cheese |
2 oz. genoa salami, diced |
1/2 cup halved lindsay® pimiento stuffed spanish manzanilla olives |
1/2 cup halved lindsay® ripe pitted olives |
1/3 cup drained hot or mild giardiniera (pickled vegetables) or diced cherry peppers |
1/2 cup fat free garlic croutons |
4 cups baby spinach leaves |
Directions:
1. In a large bowl, combine oil, vinegar, garlic and pepper; mix well. Add cheese, salami, both olives and giardiniera, tossing to coat. Cover; chill at least 30 minutes or up to 8 hours. Add croutons to olive mixture, tossing to coat. Arrange spinach leaves on serving plates; top with salad.
2. Makes 4 side dish or 2 main dish salads.
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