Antipasto Salad

[Draggingtree]

Antipasto Salad

yield: 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