Name: Antipasto Salad
Ingredients: 1/2 lb Mixed salad greens -; (to 3/4 lb); 1 Zucchini; 1/2 sm Red onion; 16 Cherry tomatoes; 1/2 c Marinated bell peppers; red or yellow; 2 oz Rolled anchovies with capers; 1 Jar Marinated mushrooms -; (6 to 8 oz); 1 1/2 oz Marinated artichoke hearts; 12 Pickled peperoncini peppers; 1/2 lb Smoked ham; thinly sliced; 1/2 lb Thinly sliced Italian salami; 1 or 2 varieties; 1/2 lb Thinly sliced provolone cheese; 1/4 lb Mixed olives; 1 oz Mozzarella cheese sticks -; (to 2 oz); === BALSAMIC VINAIGRETTE ===; 1/3 c Balsamic vinegar; 2/3 c Olive oil; 1 Garlic clove; minced; 1/2 ts Salt; or to taste; 1/4 ts Pepper; or to taste; 1/2 ts Sugar

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sami	La times, Latimes1	4	servings

INGREDIENTS

1/2	lb	Mixed salad greens -; (to 3/4 lb)
1		Zucchini
1/2	sm	Red onion
16		Cherry tomatoes
1/2	c	Marinated bell peppers; red or yellow
2	oz	Rolled anchovies with capers
1		Jar Marinated mushrooms -; (6 to 8 oz)
1 1/2	oz	Marinated artichoke hearts
12		Pickled peperoncini peppers
1/2	lb	Smoked ham; thinly sliced
1/2	lb	Thinly sliced Italian salami; 1 or 2 varieties
1/2	lb	Thinly sliced provolone cheese
1/4	lb	Mixed olives
1	oz	Mozzarella cheese sticks -; (to 2 oz)
		=== BALSAMIC VINAIGRETTE ===
1/3	c	Balsamic vinegar
2/3	c	Olive oil
1		Garlic clove; minced
1/2	ts	Salt; or to taste
1/4	ts	Pepper; or to taste
1/2	ts	Sugar

INSTRUCTIONS

Make the Balsamic Vinaigrette: Mix vinegar, oil, garlic, salt, pepper
and sugar in small saute pan. Rinse and dry salad greens. Put in
towel-lined colander and refrigerate to crisp. Can be done several
hours ahead. Slice zucchini into 1/4-inch slices. Slice red onion as
thinly as possible and separate into rings by tossing in bowl. Cut
cherry tomatoes in half. Drain liquid from bell peppers, anchovies,
mushrooms, artichoke hearts and peperoncini. Cut sliced ham into very
thin strips, about 1/4-inch wide. Remove greens from refrigerator and
toss in 1/3 cup Balsamic Vinaigrette. Arrange in mound on platter.
Arrange zucchini, onion rings, cherry tomatoes, anchovies, peppers,
mushrooms, artichoke hearts, peperoncini, ham, salami, olives and
provolone on greens and around edge of plate. Pull mozzarella sticks
into strings and strew down center of salad to form lacy stripe. Heat
remaining Balsamic Vinaigrette over medium heat 3 to 4 minutes. Whisk
vigorously and drizzle to taste over top of salad. Yields 4 servings.
Each serving: 522 calories; 1,540 mg sodium; 58 mg cholesterol; 45
grams fat; 12 grams carbohydrates; 23 grams protein; 1.26 grams fiber
Recipe Source: Los Angeles Times - 10-14-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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