Favorite Antipasto Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings 1x
- Category: salad
- Cuisine: italian
Ingredients
Scale
For the dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 to 3 teaspoons Italian seasoning
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Red pepper flakes to taste
- pinch or two of sugar or drizzle of honey, optional
- pinch of salt & several grinds of freshly ground black pepper
For the Salad:
- 1 (15.5-oz) cans chickpeas, rinsed and drained
- 1 (15 ounce) can artichoke hearts, rinsed, drained and halved
- 4 cups packed baby spinach & kale
- 4 ounces salami, sliced thinly and halved if needed
- 4 ounces fresh mozzarella, cut into small pieces1 cup grape tomatoes, halved
- 1/4 red onion, thinly sliced
- Red pepper flakes to taste, pinch of salt & several grinds of freshly ground black pepper if desired
Instructions
For the Dressing:
In a jar, add olive oil, vinegar, Italian seasoning, garlic, and mustard. If using, add sugar or honey. Add red pepper flakes, salt, and black pepper to taste. Shake well.
For the Salad:
Arrange ingredients on a platter. When ready to serve, drizzle with dressing and toss. Add more red pepper flakes, salt, and pepper if desired.
Find it online: https://frugalhausfrau.com/2023/07/29/favorite-antipasto-salad/