The antipasto salad

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I am constantly on the prowl for a good recipe and I am constantly ripping out recipes from all sorts of places. My guess is that if you are reading this column, we have a lot in common that way.

My husband also likes to cook and is very willing to try a new recipe. He has a knack for cooking when I’ve been slaving away cleaning the garage or scrubbing down the deck or doing all manner of “stoop labor” as he calls it. That comes in handy and is much appreciated by this worker bee.

This salad recipe is one that turned into Sunday’s dinner after a day of hoping spring was indeed coming to northern Wyoming. It, like the husband, is a keeper.

Antipasto Salad

1/4 cup extra-virgin olive oil

3 tablespoons red-wine vinegar

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

6-8 cups escarole, radicchio or lettuce of your choice

1 pint cherry tomatoes, halved

1 15-ounce can chickpeas, drained and rinsed

1 cucumber, halved and sliced

1 cup slivered fennel

3/4 cup diced fresh mozzarella (4 ounces)

1 can chopped marinated artichoke hearts

1/2 cup sliced pepperoncini

1/2 cup sliced radishes

1/2 cup sliced salami

1/4 cup sliced kalamata olives

Whisk oil, vinegar, oregano and pepper in a large bowl. Add lettuce, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichoke hearts, pepperoncini, radishes, salami and olives. Toss to coat.

Serves five: about 3 cups each. Calories 324 per serving.

Susan Woody has been a food writer for more than 25 years and is a member of the Association of Food Journalists.

By |May 17th, 2017|

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