Draggingtree Posted June 26, 2016 Share Posted June 26, 2016 Antipasto Saladyield: 4 SALADS INGREDIENTS: DRESSING:· 1.5 ounces dry-packed sun-dried tomatoes (I used California Sun Julienne Cut) · 4 teaspoons olive oil · 2 tablespoons Nakano Roasted Garlic Seasoned Rice Vinegar · 1 tablespoon water · 1 tablespoons torn fresh basil leaves · A pinch of salt SALAD:· 2 ounces thinly sliced hard salami (for me this was 8 slices) · 3 ounces thinly sliced deli ham (for me this was 4 slices · 2 ounces thinly sliced prosciutto (for me this was 4 slices) · 1 ounces thinly sliced sandwich pepperoni (for me this was 6 slices) · 2 sticks light string cheese (I used Weight Watchers brand) · 12 cups torn lettuce (I used a mix of butter lettuce and green leaf lettuce) · ½ cup sliced or chopped fresh mushrooms · ½ cup sliced artichokes (canned without oil and drained) · 12 Manzanilla olives, sliced (the green ones with the pimientos stuffed inside) · 4 pepperoncini DIRECTIONS:1. Combine all the ingredients for the dressing in a food processor and blend until it forms a paste similar to a pesto. Remove to a dish and set aside. On a clean, dry surface like a cutting board, separate the salami, ham, prosciutto and pepperoni into two equal piles. With each pile, lay down a layer of each type of meat, trying to form a rectangular stack with a width similar to the length of the stick of string cheese. When the meats are layered, place a string cheese along one end and roll the edge of the stacked meat around it until you have a finished roll of meats with the string cheese in the center. Repeat with the second stack of meat. Slice each of these rolls into eight equal slices. http://www.emilybites.com/2016/06/antipasto-salad.html Link to comment Share on other sites More sharing options...
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