Antipasto Salad

4 servings

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Antipasto Salad Ingredients

1/2 lb Mixed salad greens -; (to	1/2 lb Thinly sliced provolone
1 Zucchini	1/4 lb Mixed olives
1/2 sm Red onion	1 oz Mozzarella cheese sticks -;
16 Cherry tomatoes	=== BALSAMIC VINAIGRETTE ===
1/2 c Marinated bell peppers; red	1/3 c Balsamic vinegar
2 oz Rolled anchovies with capers	2/3 c Olive oil
1 Jar Marinated mushrooms -;	1 Garlic clove; minced
1 1/2 oz Marinated artichoke hearts	1/2 ts Salt; or to taste
12 Pickled peperoncini peppers	1/4 ts Pepper; or to taste
1/2 lb Smoked ham; thinly sliced	1/2 ts Sugar
1/2 lb Thinly sliced Italian

Instructions for Antipasto Salad

Make the Balsamic Vinaigrette: Mix vinegar, oil, garlic, salt, pepper and sugar in small saute pan. Rinse and dry salad greens. Put in towel-lined colander and refrigerate to crisp. Can be done several hours ahead. Slice zucchini into 1/4-inch slices. Slice red onion as thinly as possible and separate into rings by tossing in bowl. Cut cherry tomatoes in half. Drain liquid from bell peppers, anchovies, mushrooms, artichoke hearts and peperoncini. Cut sliced ham into very thin strips, about 1/4-inch wide. Remove greens from refrigerator and toss in 1/3 cup Balsamic Vinaigrette. Arrange in mound on platter. Arrange zucchini, onion rings, cherry tomatoes, anchovies, peppers, mushrooms, artichoke hearts, peperoncini, ham, salami, olives and provolone on greens and around edge of plate. Pull mozzarella sticks into strings and strew down center of salad to form lacy stripe. Heat remaining Balsamic Vinaigrette over medium heat 3 to 4 minutes. Whisk vigorously and drizzle to taste over top of salad. Yields 4 servings. Each serving: 522 calories; 1,540 mg sodium; 58 mg cholesterol; 45 grams fat; 12 grams carbohydrates; 23 grams protein; 1.26 grams fiber Recipe Source: Los Angeles Times - 10-14-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.

Main Ingredient: PorkCuisine: Uncategorized