antipasto salad

Spruce up any occasion with this delicious Italian inspired salad dish. This colorful dish is full of flavor and packed with fiber and protein. Serve as an appetizer or side dish that is sure to win everyone over!

Yield
8 Servings
Preparation time
25 minutes
Cooking time
0 minutes
Total time
25 minutes
Ingredients
12 oz mushrooms (crimini preferred)
1 can white beans (rinsed and drained)
1 can artichoke hearts in water (drained)
1 C celery stalks, chopped (optional)
½ C roasted red bell peppers
1 C cherry or grape tomatoes, halved
1 yellow bell pepper (diced)
¼ C red onion, thinly sliced
2 Tbsp capers (drained, optional)
½ C Fresh parsley, chopped
½ C leaves fresh basil, chopped
8 oz baby mozzarella balls
⅓ C olive oil
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
2 tsp Garlic, minced
1 Tbsp shallot (finely minced)
½ tsp maple syrup
1 tsp dried oregano
¼ tsp salt
¼ tsp pepper
Instructions

1.    Gather your ingredients for the salad. Rinse and wash all vegetables prep as described in ingredient list.
2.    For salad: In a large bowl, add the mushrooms, white beans, artichoke hearts, celery, roasted peppers, cherry tomatoes, bell pepper, red onions, fresh herbs, and baby mozzarella balls.
3.    For dressing: Whisk olive oil, vinegar, lemon juice, garlic, shallot, maple syrup, dried oregano, and salt & pepper together in a small bowl.
4.    Gently fold in the dressing into the salad, until combined. Taste, and add more salt or vinegar as needed.
5.    Chill until serving time. 
Serving suggestions: Serve over romaine lettuce or with crusty garlic bread.
 

Notes

Per Serving: Calories 248 kcal, Carbohydrates 24.6g, Protein 16.8g, Saturated Fat 1.4g, Sodium 352.9mg, Fiber 8g, Sugars 4.1g

Source

This recipe was adapted from Antipasto Salad on feastingathome.com