Recipe of the Week: Antipasto Salad

Antipasto Salad

Served at our Open House, and prepared by Chef David, here’s a delicious and 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 below).  Serve and enjoy!

 

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

 

Balsamic Dressing

-½ cup balsamic vinegar (Alessi brand is particularly flavorful and sold at most grocery stores nationwide)

-¼ cup olive oil

-2-3 cloves garlic

-½ tsp. xanthan gum (thickener)

-½ tsp. agave

-½ tsp. salt

-¼ tsp. pepper

-¼ cup water

Blend all ingredients in blender and mix into salad.

This dressing can also be drizzled on meat, seafood, or salads or used as a dip for raw vegetables.  This recipe will make enough for several servings, and leftovers can be stored in a jar in fridge for later use.

 

 

 

Copyright David and Cheryl MacDonald, 2013