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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 |
