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