Categories: February2012, Italian, SBF, Salads

Ingredients

• chopped romaine lettuce, washed and spun dry in a salad spinner
• black olives, drained and cut in half
• turkey pepperoni, cut in halves or quarters
• hearts of palm, cut into slices
• marinated mushrooms, cut into halves or quarters
• peperoncini, stem cut off, drained, seeds removed, and cut into slices
• string cheese, cut into small rounds
• capers, 2-3 tsp. per salad
• your favorite garlicky Italian dressing (I buy a sugar-free garlicky dressing from one of my favorite restaurants for this.)

Directions

1. Chop several heads of romaine lettuce, then wash and spin dry in a salad spinner (or wash by hand and dry with paper towels or a clean kitchen towel.

2. Cut up the olives, pepperoni, hearts of palm, mushrooms, peperoncini, and string cheese as described above. (For the peperoncini, I cut the stem off with kitchen shears and put them in a colander to drain before I remove the seeds and cut them into strips, otherwise it’s a rather juicy job!)

3. To make each salad, put desired amount of lettuce into a bowl that’s big enough to toss ingredients. Add salad dressing and toss until the lettuce is well-coated with dressing. Add other ingredients as desired and toss again. (Please don’t skip the capers, which I think are one of the best things about this salad.) Season salad with a generous amount of freshly-ground black pepper and serve on individual serving plates.

4. Other Antipasto Ingredients You Could Use:

5. ~roasted red peppers from a jar

6. ~marinated asparagus

7. ~green olives

8. ~artichoke hearts

9. ~roasted garlic

10. ~chopped pickles

11. ~thinly sliced smoked ham or turkey

12. ~boiled eggs

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