Effortless antipasto salad

This article has not been rated yet.

PREP TIME

10 min

Makes

6 servings

Andreas Trauttmansdorff

Ingredients

8 marinated artichoke hearts , halved
8 pimento-stuffed deli olives
4 oil-packed sun-dried tomatoes , halved and drained
6 cheese-stuffed hot red peppers
4 plum tomatoes
1/2 120-g pkg sliced salami
1/2 cup marinated small mushrooms
1/2 tsp dried oregano leaves
generous pinch salt
1 head romaine lettuce
1/4 cup zesty Italian salad dressing

Instructions

Pat artichokes, olives and sun-dried tomatoes dry with paper towels, then thickly slice. Slice stuffed peppers into rounds. Place all in a large bowl.
Slice plum tomatoes in half. Gently squeeze out seeds and discard, then coarsely chop. Slice salami into thick strips. Add plum tomatoes, salami and mushrooms to mixture in bowl. Sprinkle with oregano and salt. Stir until evenly mixed. Tear or slice romaine into large pieces. Add to vegetable mixture. Drizzle with dressing. Toss until evenly coated. Serve right away or refrigerate. Lettuce will start to wilt after an hour or two.

Nutrition (per serving)

Calories
195,
Protein
8.2 g,
Carbohydrates
12.2 g,
Fat
13.9 g,
Fibre
4.3 g,
Sodium
916 mg.

Load up on goodies at the deli cart, then give them a quick chop and toss with romaine for a new twist on the antipasto platter. Take another shortcut and toss with bottled dressing – we like zesty Italian, but other vinaigrettes work well, too.

Packed To Go

Store antipasto mixture in a plastic bag. Place romaine in another plastic bag and dressing in a small jar. Refrigerate up to 1 day. Mix just before serving.