Recipe For Antipasto Salad


This is another recipe inspired by a lunch out. Salads are one of the safest choices for a person who eats a gluten free diet, especially at an Italian restaurant. ( I just have to always remember to tell the food server to leave off any croutons and put the dressing on the side. )

There I was, watching pasta and breaded meats being served at tables all around me, the aroma of wonderfully off-limit foods wafting from the kitchen. I quickly grabbed the menu and started debating between a soup (not appealing when it’s 90 degrees outside) and salad. And there it was. Antipaso Salad: meat, cheese, and olives artfully arranged with lettuce and hard boiled eggs. What’s not to love in that combination?

Within days, I was at Winn Dixie hunting down the ingredients so I could serve my own version at home. Other than the turned up noses at the Kalamata olives, the salad was a huge success. My carnivorous family cheered at all of the protein on their plate. I did have to allow ranch dressing on the table for the gastronomic cretins that don’t enjoy a good Italian dressing, though. That’s always disappointing.

1. Info for Antipasto Salad

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Antipasto Salad

  • 1 bag mixed salad greens
  • 4 ounces thinly sliced Genoa salami
  • 8 ounce pkg sliced Provolone cheese
  • 4 hard boiled eggs, sliced
  • Italian dressing of your choice

3. Directions:

  1. Place a slice of salami on the counter.
  2. Top with a slice of Provolone.
  3. Roll up and cut into 1 inch slices.
  4. Toss salad greens with olives, meat-cheese slices and two eggs.
  5. Roll up some more meat and cheese into cornucopia shapes.
  6. Place olives inside.
  7. Garnish top of salad with slices of egg and rolled meats.
  8. Serve with dressing.

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