Antipasto Salad with Muffuletta Dressing
People ask me all the time, Don’t I miss eating meat? and the answer is no, for the most part. But I do love a good antipasto platter, the salty salami, the creamy cheeses, and spicy peppers. I make this salad when I am craving an antipasto platter. I find it has all of the briny, salty goodness without any of the meat and cheese. Try it and tell me what you think.
Salad Ingredients
- 1 large salad bowl filled with mixed greens
- ¼ cup roasted red peppers, chopped
- ⅛ cup marinated artichokes, chopped
- ⅛ cup sliced kalamata olives
- 10 small pepperoncini peppers
- 1 cup cherry tomatoes sliced
- ½ a small english cucumber, sliced
- 8 basil leaves, thinly sliced
Muffuletta Dressing Ingredients
- ⅛ cup muffuletta spread
- ⅛ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tsp dijon mustard,
- ½ tsp dried oregano
- Salt and pepper to taste
Step 1: Instructions for the Salad
In the bottom of a large salad bowl, arrange the mixed greens. On top of the greens layer the red peppers, artichokes, kalamata olives, peppers, tomatoes, cucumber and basil.
Step 2: Instructions for the Dressing
To make the dressing combine the muffaletta spread, oil, vinegar, dijon mustard and oregano in a jar with a tight fitting lid and shake until well combined.
Step 3: Instructions for Serving
Toss the layered salad with enough of the dressing to lightly coat the lettuce. Serve immediately. This salad pairs well with my Cod with Fresh Herbs. Enjoy!
