Chopped Antipasto Salad (Gluten Free)
This chopped antipasto salad checks all the boxes. Savory, tangy, just a hit of sweet, crunchy, high in fiber, refreshing and protein rich. Next time you're craving all the junk food, try this gluten free dish instead.
Ingredients
Ingredients For Chopped Antipasto Salad
- ½ A head of Romaine lettuce
- 1 Small pear, diced
- 1 Small red pepper, diced
- 2 Small zucchini, diced
- 4 Green/spring onions
- 6-7 Green olives, diced
- ¼ English cucumber, diced
- ¾ cup Cherry or grape tomato, diced
- 2-3 Artichoke hearts (canned), diced
- ¼ cup Parmesan cheese
- ½ cup Bocconcini
- 4-5 Salami sticks (pepperoni sticks)
- 2 TBS Pine nuts
- Fresh basil, for garnish
Ingredients For Dressing
- 2 teaspoon Wholegrain mustard
- 1 TBS Balsamic vinegar
- 3 TBS Olive oil
- Salt and pepper
Instructions
- Gather your ingredients together
- Dice all your ingredients, except the fresh pear and lettuce, into a similar size and set aside.
- Toast your pine nuts for a few minutes in a dry pan. Allow to cool.
- Optional: Toss the diced artichokes in a little oil and dry roast them in a pan. Allow to cool.
- When you are ready to eat your salad, add the dressing ingredients to the mixing bowl.
- Whisk the dressing lightly and season it.
- Slice your lettuce and dice your pear. Add it to the bowl and top with all the salad ingredients.
- Toss together, garnish and serve.
Notes
This antipasto chopped salad serves 4 to 5 people as a side salad.
Tried this recipe?Let us know how it was!
