Antipasto Salad

Antipasto Salad

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Prepared by Go Figure Chef David, here’s a delicious and fairly simple way to add veggies and good fats to your meal.

Prepare Salad:

2 cups broccoli florets (steamed lightly, should be bright green but tender.  Plunge

into cold water after steaming.)

1 cup artichoke hearts (packed in water, not oil preferably.  If oil-packed is

available only, rinse first.)

2 cups olives (a mix of green, black and kalamata is nice, or whatever you have.)

½ cup thinly sliced sweet onion

Put cold broccoli and all ingredients in a bowl and toss with balsamic dip (recipe on next page.)  Serve and enjoy!

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Extra add-ins to choose from:

Herbs: fresh chopped basil, fresh rosemary

Veggies: cauliflower (prepare like broccoli), tomato, mushroom, peppers

Protein: turkey pepperoni, small pieces of cooked sausage

©David and Cheryl MacDonald, 2012