Antipasto Salad and Freschetta Pizza Night
Ingredients
- 1 Freschetta Pizza, Naturally Rising or Brick Oven
- 6 cups romaine lettuce, about 2 heads
- 4 ounces sliced salami
- 4 ounces sliced prosciutto
- ¼ cup Kalamata olives
- 4 ounces roasted red peppers, coarsely chopped (jarred or homemade)
- 4 ounces marinated artichoke hearts, (drained)
- 4 ounces marinated mozzarella balls
- 4-6 small pepperoncini peppers
- optional garnish: chopped parsley
Dressing:
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Bake pizza according to package directions.
- On a large platter, make a bed of lettuce. Top with remaining ingredients by arranging the meats, cheese, olives, and vegetables on top of the greens.
- Prior to serving, drizzle dressing over the top and garnish with parsley if desired.
- Make the dressing by placing all the dressing ingredients inside a mason jar. Shake until combined. Refrigerate until ready to use.
- When ready to eat, plate salad and drizzle dressing over the top. Serve along with 1 to 2 pizza slices.
Nutrition
Serving: 1 salad | Calories: 217kcal | Carbohydrates: 6.9g | Protein: 12g | Fat: 16.2g | Saturated Fat: 4.9g | Cholesterol: 32.7mg | Sodium: 430.4mg | Fiber: 1.9g | Sugar: 3g
