Antipasti Salad – Christine Bailey

Ingredients

• 2 tbsp red wine vinegar
• 2 tbsp balsamic vinegar
• 100ml virgin olive oil
• salt and pepper
• 1/2 tsp Dijon mustard
• 1/2 tsp crushed garlic
• Bag of mixed lettuce leaves or baby salad (250g) or shredded lettuce leaves
• 140g packet chargrilled artichokes, sliced if needed
• 1 red onion, thinly sliced into half rings
• 60g pitted olives
• 2 roasted red peppers, thinly sliced
• 250g cherry tomatoes halved
• 100g feta cheese, crumbled
• 200g cooked chicken (optional protein addition)
• canned lentils or chickpeas (optional protein addition)
• pan fried tofu (optional protein addition)