Recipe of the Week: 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.
– 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
-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