Antipasto is an appetizer usually consisting of an assortment of smoked meats, cheeses, fish and raw vegetables.
Antipasto means " before the meal" pasto is meal, pasta is pasta
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Chickpea Antipasto Salad Ingredients
- 2 c. coked, drained chickpeas
- 1 c. cooked artichoke hearts, drained and quartered
- 4 oz. veggie salami (optional)
- 1 red pepper, largely diced
- 1 green pepper, cut into strips
- 1/4 c. black, pitted olives, drained
- 2 T olive oil
- 1 T flax seed oil (or another T of olive oil)
- 2 T balsamic vinegar
- 1 clove garlic, minced
- 3 T fresh basil, minced (1 tsp dry)
- 1/2 tsp salt
- 1 tsp pepper
Chickpea Antipasto Salad Cooking Directions
- In a salad bowl, combine the chickpeas, artichoke hearts, red and green peppers, (salami) and olives.
- In a jar with a lid, combine the oils, vinegar, garlic, basil, salt and pepper.
- Put the lid on the jar, and shake to blend.
- Add the oil mixture to the veggies.
- Toss and serve.
This recipe for Chickpea Antipasto Salad takes about 15 minutes to cook and serves 4 to 6 people.
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TORTELLINI ANTIPASTO SALAD | |
DRESSING: 6 tbsp. oil (olive) 1/4 c. red wine vinegar 2 oz. minced Italian salami 1 tbsp. finely chopped basil 1 tbsp. finely chopped parsley 1 tbsp. grated Parmesan cheese 1 tsp. minced garlic 1/2 tsp. salt Pinch red pepper flakes SALAD: 4 c. spinach leaves 1 pkg. cheese filled tortellini 4 oz. Provolone cheese, cubed 2 jars (6 oz. each) marinated artichoke heats, drained and sliced 3 plum tomatoes, cubed 1/2 c. chopped imported ripe olives Dressing: In jar with tight fitting lid, combine all ingredients; cover and shake vigorously. Line a large salad bowl with spinach leaves. In large bowl toss remaining ingredients with dressing. Spoon into salad bowl. ¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬ |
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