It’s been getting fairly warm here in Seattle, and the thought of cooking had me wishing for a delicious and filling COLD salad; bring on the antipasto salad. I must warn you, I cannot label this recipe Whole30 or even Paleo because the salami AND pepperoni I used contain less than 2% of dextrose. Hopefully, you can find some compliant meat (if you do, please tell me where!). Even though this salad does not stick with the program, I still wanted to share it because it was really good and took less than 20 minutes to whip up…and honestly, who’s got time to cook when we could be doing something fun this summer.
P.S. This would be a GREAT salad to bring to a summer BBQ (dress right before serving).
Prep Time: 15 minutes
Recipe adapted from: Cook Eat Paleo
- 1 large head or 2 hearts romaine chopped
- 4 ounces salami, cubed
- 4 ounces pepperoni, cubed
- 1/2 cup artichoke hearts, roughly chopped
- 1/2 cup black olives, green olives (or a mix of both)
- 1/2 cup sliced peppercini
- Italian dressing to taste
- 1 tablespoon chopped Italian flat leaf parsley
- 1 teaspoon dried oregano
- 1 clove garlic minced with garlic press
- 1/2 teaspoon sea salt or more to taste
- 1/4 teaspoon fresh cracked black pepper
- 1/4 cup red wine vinegar
- 3/4 cup organic extra virgin olive oil
Add all ingredients to jar or bottle with tight-fitting lid and shake until well combined.
- Combine all ingredients in a large salad bowl. Toss with Italian dressing.
- It’s difficult to find compliant salami and/or pepperoni. The closest I can find is from Applegate Farms which has less than 2% dextrose (sugar).
MAKE IT KID-FRIENDLY
- Deconstruct this dish. Serve the kids this dish with the chopped Lettuce with Dump Ranch, olives, salami, pepperoni and if they like, artichokes on the side and separated.