Appetizer Salad Recipe
If you’re looking for a vibrant appetizer salad, try this simple recipe! Combine 3 cups of chopped romaine or spring greens with 1 cup of halved cherry tomatoes, marinated artichoke hearts, and giardiniera. Add 1/2 cup of Castelvetrano olives and cube some provolone cheese. Finish with diced salami and mini pepperoni. Drizzle your homemade vinaigrette made of Champagne vinegar, Dijon mustard, and olive oil over the salad. Enjoy this dish as a invigorating starter. Keep reading for more tips!
Why You’ll Love this Recipe
When you try this appetizer salad recipe, you’ll discover several reasons to love it. First, salads are low in calories, making them a great choice for weight loss. They’re also high in fiber, which aids digestion and improves gut health. Eating salads regularly can reduce the risk of chronic diseases like heart disease and diabetes. Additionally, packed with vitamins and minerals, you’ll appreciate the nutritional variety they offer. With diverse ingredients like fresh vegetables, fruits, and lean proteins, salads can be customized to meet your dietary needs. Additionally, they serve as light and invigorating appetizers, enhancing your dining experience. Salads are quick and easy to prepare, allowing you to enjoy a healthy meal without much effort. These benefits make salads an excellent addition to your meals.
Recipe
Ingredients:
– 3 cups chopped romaine or spring greens
– 1 cup cherry tomatoes, halved
– 1 cup marinated artichoke hearts
– 1/2 cup giardiniera
– 1/2 cup Castelvetrano olives, pitted
– 1/2 cup Kalamata olives, pitted
– 1 cup provolone cheese, cubed
– 1 cup baby mozzarella balls
– 1/2 cup salami, cubed
– 1/2 cup mini pepperoni
Instructions:
1. In a large mixing bowl, combine the chopped romaine or spring greens. This will serve as the base of your salad.
- Add the halved cherry tomatoes, marinated artichoke hearts, and giardiniera to the greens. Toss gently to mix the vegetables evenly.
- Next, incorporate the pitted Castelvetrano and Kalamata olives into the salad, ensuring they’re evenly distributed throughout.
- Cube the provolone cheese and add it to the salad along with the baby mozzarella balls, mixing carefully to avoid breaking the mozzarella.
- Finally, add the cubed salami and mini pepperoni to the mixture, tossing everything gently to combine all ingredients thoroughly.
- Prepare the vinaigrette by whisking together 1/4 cup of Champagne vinegar, 1-2 tablespoons of Dijon mustard, finely chopped shallot, kosher salt, and black pepper to taste.
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Then slowly drizzle in extra virgin olive oil while whisking until emulsified.
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