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Antipasto Salad
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Makes 1 serving
|
|
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|
| 3 oz. |
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Mixed baby greens |
| 2 oz. |
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Roasted red bell peppers, cut into strips |
| 2 oz. |
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Prosciutto, thinly, sliced |
| 1/4 cup |
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Burgundy Olives ™, whole |
| 1 small |
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Roma tomato, thinly sliced |
| 2 oz. |
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Mozzarella cheese, fresh, water-packed, drained, thinly sliced into rounds |
| 1 tbsp |
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Pesto sauce (prepared) |
| 1 sprig |
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Fresh basil |
| 2 tbsp |
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Extra virgin olive oil |
| 1/2 tbsp |
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Balsamic vinegar |
| 1 tsp |
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Garlic, minced |
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Salt and pepper, to taste |
| |
| To Prepare Dressing: |
| 1. |
|
Whisk together in a small bowl balsamic vinegar and garlic. |
| 2. |
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Add olive oil in a slow, steady stream, whisking constantly. |
| 3. |
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Add salt and pepper to taste. |
| |
| To Prepare Salad: |
| 1. |
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In a large bowl combine baby greens, peppers, prosciutto, and olives with dressing. Toss to coat. |
| 2. |
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Place in serving bowl. |
| 3. |
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Arrange tomato and cheese slices on top of greens. |
| 4. |
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Drizzle with prepared pesto. |
| 5. |
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Garnish with fresh basil leaves. |
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