Easy Antipasto Salad
EASY ANTIPASTO SALAD
FOOD AS MEDICINE
Leafy greens are a great way to volumize your meals. At 11-25 calories per cup but filled with antioxidants they are a great bang for your buck! Add greens not only to your salad bowl, but at the bottom of your soups, next to your eggs, and doctor up any dish with more leafy greens especially when swapping out refined carbs. This antipasto salad is an easy no-cook weeknight meal and is a fun way to change up the same old boring salad!
For the salad:
8 cups romaine or red or green leaf lettuce, chopped
2 oz pasture raised uncured prosciutto, torn into strips
2 oz pasture raised uncured pepperoni or salami, sliced
2 oz grassfed mozzarella or provolone cheese, cubed
2 oz uncured ham or in house roasted turkey breast, cubed
1/2 cup artichoke hearts, coarsely chopped
1/4 cup castelvetrano olives
1/2 cup sundried tomatoes in olive oil, coarsely chopped
1/2 cup fire roasted red peppers in olive oil, coarsely chopped
1/4 cup parsley, finely chopped
For the dressing:
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon fresh oregano, finely chopped
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
sea salt and black pepper, to taste
Combine all salad ingredients. Combine dressing ingredients in a ball jar and shake until thoroughly mixed. Pour the dressing over the salad and serve.
Note: To make this a meal, some may need to add an additional 2-4 oz protein like leftover grilled chicken or naked in house roast turkey breast depending on protein needs!
Makes 4 servings
Nutrition per serving: 378 Calories, 30g Fat, 9g Carbs, 15g Protein
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