Double Olive Antipasto Salad Recipe
Easter Salad Recipes from Razzle Dazzle Recipes
 "Your Source for Easter Recipes Online"


Double Olive Antipasto Salad

2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
3 ounces smoked mozzarella or gouda cheese, diced (3/4 cup)
2 ounces Genoa salami, diced
1/2 cup manzanilla olives stuffed with pimiento, halved crosswise
1/2 cup 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

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. Makes 4 side dish or 2 main dish salads.

Nutrients per side dish serving: Calories: 290 Calories from fat: 197 Total fat: 22g Monounsaturated fat: 9g Cholesterol: 40mg Sodium: 981mg Total carbohydrates: 11g Dietary fiber: 3g Protein: 10g


[Easter Candy Recipes] [Easter Brunch Recipes] [Easter Salad Recipes] [Easter Bread Recipes] [Easter Side Dish Recipes] [Easter Dinner Recipes] [Ham Recipes] [Easter Desserts] [Home]


Razzle Dazzle Recipes

   Copyright 2000-2006