Vegetarian Chopped Antipasto Salad | Kat Can Cook

Kat Can Cook

Name: Vegetarian Chopped Antipasto Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: Napoleon Co. Grille Garlic Cloves; Organic Red Onion Bag; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper; SIGNATURE SELECTS Green Olives, Queen, Stuffed with Pimientos; Mezzetta Golden Greek Peperoncini; McCormick Ground Oregano; SIGNATURE SELECTS Vinegar, Red Wine; French's® Stone Ground Dijon Mustard; SIGNATURE SELECTS Artichoke Hearts, Quartered, in Brine; Galbani Fresh Mozzarella Sliced Log; Asturi Bruschettini, Classico Virgin Olive Oil; Dole Romaine Hearts; David's Kosher Salt; Treviso Radicchio; Orange Grape Tomato Package

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Vegetarian Chopped Antipasto Salad

Serves 620 mins prep0 mins cook

The Vegetarian Chopped Antipasto Salad I finished off in two days.

0 servings

What you need

clove garlic clove

red onion

Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

tsp freshly cracked black pepper

SIGNATURE SELECTS Green Olives, Queen, Stuffed with Pimientos

cup green olive

tsp dried oregano

tsp dijon mustard

cup extra-virgin olive oil

romaine hearts

tsp kosher salt

head radicchio

cup grape tomato

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Instructions

Step 1: With a whisk, mix together the garlic, oregano, mustard, vinegar, and olive oil in a large serving bowl. Note: if you are making this salad ahead of time to eat through the week, store the dressing separately from the salad and dress each time you serve it. Drain the artichoke hearts in a colander, then cut them into quarters. Using a clean kitchen towel, pat the artichoke hearts dry very well. Reserve. To the bowl of dressing, add the radicchio and romaine lettuce. Top with the pepperoncini, tomatoes, onion, artichoke hearts, and olives. Season with salt and black pepper. Toss to fully combine and ensure the salad is evenly coated in the dressing. Serve right away.

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