Antipasto Salad - For Two Or More! Recipe
Crisp Greens with Balsamic Vinaigrette, Genoa Salami, Capicola, Tomatoes, Artichoke Hearts, Pepperoncinis, Roasted Peppers, Sharp Provolone, Egg, Kalamata Olives & Red Onions, Primo!
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Greens
In a large salad bowl, add the mixed greens as a base.
- 2
Add the Meats
Layer the Genoa salami and capicola slices over the greens.
- 3
Incorporate Vegetables
Add cherry tomatoes, artichoke hearts, pepperoncinis, roasted red peppers, and sliced red onion on top of the meats.
- 4
Cheese and Eggs
Sprinkle the sharp provolone cheese, cut into cubes, over the salad, and slice the hard-boiled eggs in half and place on top.
- 5
Add Olives
Scatter the Kalamata olives around the salad for added flavor.
- 6
Dress the Salad
Drizzle with balsamic vinaigrette to taste, then gently toss to combine all ingredients.
- 7
Serve
Serve immediately and enjoy your delicious antipasto salad!
