Spicy Antipasto Salad

Name: Spicy Antipasto Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Global
Ingredients: 397 grams can water-packed artichoke hearts, rinsed, drained and quartered; 118 milliliters capers, drained; 2 Tbsps minced fresh basil; 237 milliliters minced fresh parsley leaves; 237 milliliters pitted Greek olives, sliced; 177 milliliters olive oil; 2 Tbsps minced fresh oregano; 237 milliliters cubed part-skim mozzarella cheese; 1 teaspoon pepper; 12 pepperoncini; 118 milliliters sliced pepperoni; 1 small red onion, thinly sliced; 2 teaspoons crushed red pepper flakes; 237 milliliters cubed salami; 1 teaspoon salt; 2 larges tomatoes, seeded and chopped; 59 milliliters white balsamic vinegar

Spicy Antipasto Salad might be just the side dish you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 192 calories, 4g of protein, and 17g of fat each. A mixture of water-packed artichoke hearts, onion, basil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the oil, vinegar, basil, oregano, pepper flakes, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for at least 1 hour to allow flavors to blend.

Ingredients you will need

Salt And Pepper