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RECIPE FOR ANTIPASTO SUPPER
Title:Antipasto Supper
Category:Salads
Sub-Category:Salad
Antipasto Supper

Yield: 4 servings

Italian Dressing
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Italian herb blend
1 teaspoon fennel seeds
1/4 teaspoon salt
Freshly ground pepper

Platter
3 cups salad greens
1 cup black or green olives, or combination
1 pint cherry or grape tomatoes
3 carrots, sliced into matchsticks
1 stick pepperoni, sliced
1/4 pound salami, thinly sliced
1/4 pound provolone cheese, sliced or cubed
6 pepperoncini
Italian bread or breadsticks

Whisk dressing ingredients in small bowl. Arrange lettuce on platter; top with vegetables, cold cuts and cheese. Drizzle some of the dressing on top; serve extra dressing on the side.

Serve with slices of Italian bread.

Per serving: 660 calories, 77 percent of calories from fat, 57 g fat, 16 g saturated fat, 60 mg cholesterol, 19 g carbohydrates, 20 g protein, 2,045 mg sodium, 6 g fiber



 

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