Antipasto salad

Is anyone else being haunted by Halloween candy? It’s inevitable in an office atmosphere. Post trick-or-treating goodies are staring parents across the country in the face. Of course the natural reaction is to take the candy to work in hopes of plumping up your co-workers instead of yourself. I’m not saying I’m not guilty of the same thing. In fact, most of the baked goods I make find their way to the office so Hubster and I don’t eat every last crumb.

 

All this chocolate has me thinking about salads… and making sure I do an extra few minutes on the treadmill tonight. My favorite entree type salad right now is the Antipasto Salad. Honestly, it could be a meal in and of itself. There’s certainly enough bits in there to be satisfying. But Hubster isn’t really a salad for dinner guy… actually I think an “I like salads for dinner” guy is probably an oxymoron, like jumbo shrimp and first annual.

 

 

So, while this salad could be a touch bigger, I usually leave room on the plate for some grilled chicken and a side of pasta. It’s a perfect meal for a weeknight when you’ve had too much candy at work… not that I have… but there’s still time today…
 

 

Antipasto salad

1 head Romaine
2 pieces sliced provolone cheese
2 slices salami
10 pieces turkey pepperoni
12 black olives
1 small red onion
3 peperoncini
1 Tbsp oregano
Italian dressing (see note below)
¼ cup freshly grated parmesan cheese

Chop lettuce, rinse and spin dry in a salad spinner.  Place 4 cups in a large bowl. Chop provolone, salami and pepperoni into bite size pieces then add to bowl. Chop olives and peperoncini and add to bowl. Thinly slice ¼ of the red onion and add to bowl. Sprinkle with oregano. Drizzle with dressing and toss to coat. Plate salads and top with parmesan cheese.

Serve with: Grilled chicken breast and a small serving of pasta with red sauce.

Notes: You can use any Italian dressing for this recipe. I like to grab the Italian seasoning packet and make the lower fat version described on the package (less olive oil, more vinegar and water). In a pinch I’ve just used whatever bottled Italian dressing I have in the fridge. Also, this is a great meal for using up leftover bits from other meals, like extra provolone from Prosciutto Pepper Pork Chops.

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