Antipasto Salad 


Ingredients

• Vinaigrette

  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) oil-packed mixed olives, drained, pitted and finely chopped
  • 2 tablespoons (30 ml) oil-packed sundried tomatoes, drained and finely chopped
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1/2 clove garlic, finely chopped

• Salad

  • 1 head Boston lettuce, shredded 

  • 2 jarred roasted sweet peppers, drained and cut into thin slices (or roasted red bell pepper)
  • 1 cup (250 ml) cocktail bocconcini, halved
  • 1 jar 170 ml marinated artichoke hearts, drained and cut into thin wedges 

  • 1/2 cup (125 ml) jarred marinated eggplant, drained
  • 3 oz (85 g) dried sausage of your choice, thinly sliced
  • 1/2 cup (125 ml) shaved Parmigiano-Reggiano cheese
  • Fleur de sel 

  • Freshly ground pepper