Savory Antipasto Salad.

Last week I made the saltiest salad I’ve ever eaten in my entire life. Combine olives and pepperoni and you’ve got yourself a salt-addict’s perfect meal.

Ingredients:
2 cups red leaf lettuce, chopped
3 pieces Applegate Farms Uncured Pepperoni, quartered
1 oz. cheese of choice
1 tbs. chopped onion
2 tbs. chopped red pepper
5 oven-roasted tomatoes
5 olives of choice, sliced
balsamic vinaigrette

All you really need to do for this salad is chop up the ingredients, toss with your favorite balsamic dressing and dig in. I used raw sharp cheddar but this salad would work wonderfully with feta, goat cheese, or even mozzarella. I would also recommend using a less salty meat, because the combination of olives and pepperoni was really, really salty. Tuna fish packed in olive oil or even some leftover chicken would work well. You could easily double this recipe to serve two as an entree, or serve a four as a side dish.

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2 responses to “Savory Antipasto Salad.

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