Antipasto Salad Platter
Ingredients
Base
-
1
large bowl
leafy greens (spring mix or chopped romaine)
Pickled and Briny Ingredients
-
1
jar
Mild Giardiniera
-
1
jar
grilled artichoke hearts
-
1
cup
sweet pickled pepperazzi
-
½
cup
pickled mild pepperoncini
-
1
cup
variety of briny olives
Meats and Cheeses
-
½
pound
Italian salamis and salumis
-
½
pound
prosciutto
-
1
cup
chunks of provolone or mozzarella balls
-
¼
cup
chunks of Parmesan
Pasta
-
2
cups
short pasta (like penne or rotelle) or stuffed pasta
Crunchy Elements
-
1
package
breadsticks
-
1
cup
crostini crackers
Dressing
-
¼
cup
balsamic dressing
-
2
tablespoons
olive oil
-
2
tablespoons
Modenacrem Balsamic Glaze
Instructions
- Prepare a large bowl of leafy greens as the base.
- Layer pickled veggies, grilled artichokes, sweet pickled peppers, and olives on top of the greens.
- Add slices of salami, prosciutto, and chunks of cheese.
- Include cooked pasta, either short or stuffed.
- Add crunchy elements like breadsticks and crostini crackers.
- Serve with balsamic dressing, olive oil, and balsamic glaze on the side.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
25g
Total carbohydrates
20g
Total protein
15g
Sodium
800mg
Cholesterol
50mg
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