Antipasto Salad   | RICARDO

Name: Antipasto Salad | RICARDO
Total time: 15 min
Ingredients: 1/4 cup (60 ml) olive oil; 2 tablespoons (30 ml) oil-packed mixed olives, drained, pitted and finely chopped; 2 tablespoons (30 ml) oil-packed sundried tomatoes, drained and finely chopped; 2 tablespoons (30 ml) balsamic vinegar; 1/2 clove garlic, finely chopped; 1 head Boston lettuce, shredded; 2 jarred roasted sweet peppers, drained and cut into thin slices (or roasted red bell pepper); 1 cup (250 ml) cocktail bocconcini, halved; 1 jar 170 ml marinated artichoke hearts, drained and cut into thin wedges; 1/2 cup (125 ml) jarred marinated eggplant, drained; 3 oz (85 g) dried sausage of your choice, thinly sliced; 1/2 cup (125 ml) shaved Parmigiano-Reggiano cheese; Fleur de sel; Freshly ground pepper

www.ricardocuisine.com

2 tablespoons (30 ml) oil-packed mixed olives, drained, pitted and finely chopped

Keywords

salad recipes
easy salad recipes
quick salad recipes
vegetables
vegetarian recipes
antipasto
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antipasto salad

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Ingredients

1/4 cup (60 ml) olive oil
2 tablespoons (30 ml) oil-packed mixed olives, drained, pitted and finely chopped
2 tablespoons (30 ml) oil-packed sundried tomatoes, drained and finely chopped
2 tablespoons (30 ml) balsamic vinegar
1/2 clove garlic, finely chopped
1 head Boston lettuce, shredded
2 jarred roasted sweet peppers, drained and cut into thin slices (or roasted red bell pepper)
1 cup (250 ml) cocktail bocconcini, halved
1 jar 170 ml marinated artichoke hearts, drained and cut into thin wedges
1/2 cup (125 ml) jarred marinated eggplant, drained
3 oz (85 g) dried sausage of your choice, thinly sliced
1/2 cup (125 ml) shaved Parmigiano-Reggiano cheese
Fleur de sel
Freshly ground pepper