Good morning and happy Sunday! The last time I posted (I know, it’s been a few days), I mentioned to you the Antipasto Salad that is in the Paleo Indulgences cookbook and how it is one of my favorites. Well here is the recipe! Let me know if you try it and what you think.
1 can pitted black olives, drained (I use the sliced kind)
1.5 cups or 2 14oz cans artichoke hearts in water (or frozen ones, thawed)
1/3 cup sliced sundried tomatoes
3-4 oz sliced uncured salami, cut into slivers
3oz mozzarella, cubed (optional – if I put this in, I usually chop up some mozzarella sticks)
2 tbspn fresh basil
2 tbspn chopped fresh parsley
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 shallot, minced
1 tsp dijon mustard
1 tsp italian seasoning
1 tsp granulated onion
1/2 tsp salt
black pepper to taste
Directions: Combine the salad ingredients in a bowl. Separately, place the dressing ingredients in a food processor or blender and mix until fully combined. Pour the dressing over the salad. Toss to coat. Refrigerate 1 hour and serve. Save leftovers for up to 3 days.
More to come later today! I hope you are having a fabulous morning and weekend!