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Double Olive Antipasto Salad
Easy
Cheap
Add a little excitement to dinner by tossing together this salad featuring two kinds of Lindsay(R) olives, cheese, and pickled veggies served over spinach!
Prep
15m
Wait
30m
Ingredients
For
4
Batch(es)
Ingredients
| 2 tbs Extra virgin olive oil |
| 2 tbs Balsamic vinegar |
| 1 clove Garlic, minced |
| 1/4 tsp Freshly ground black pepper |
| 3 oz Smoked mozzarella or gouda cheese, diced (3/4 cup) |
| 2 oz Genoa salami, diced |
| 1/2 cup Lindsay® Manzanilla Olives Stuffed with Pimiento, halved crosswise |
| 1/2 cup Lindsay® Black Ripe Pitted Olives, halved crosswise |
| 1/3 cup Drained hot or mild giardiniera (pickled vegetables) or diced cherry peppers |
| 1/2 cup Fat free garlic croutons |
| 4 cups Baby spinach leaves |
Double Olive Antipasto Salad Directions
- In a large bowl, combine oil, vinegar, garlic and pepper; mix well.
- Add cheese, salami, both olives and giardiniera, tossing to coat.
- Cover; chill at least 30 minutes or up to 8 hours.
- Add croutons to olive mixture, tossing to coat.
- Arrange spinach leaves on serving plates; top with salad.
Notes
Makes 4 side dish or 2 main dish salads.
Submitted by Chef Lee Bordelon
