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Double Olive Antipasto Salad

Source of Recipe


Lindsay Olive Co.






List of Ingredients



• 2 Tbsp extra-virgin olive oil
  
• 2 Tbsp balsamic vinegar
  
• 1 clove garlic, minced
  
• 1/4 tsp freshly ground black pepper
  
• 3 ounces smoked mozzarella or Gouda cheese, diced (3/4 cup)
  
• 2 ounces Genoa salami, diced
  
• 1/2 cup manzanilla olives stuffed with pimiento, halved crosswise
  
• 1/3 cup drained hot or mild giardiniera (pickled vegetables) or diced cherry peppers (from a jar)
  
• 1/2 cup garlic croutons
  
• 4 cups baby spinach leaves
  






Instructions



1. In a large bowl, combine oil, vinegar, garlic and pepper; mix well. Add cheese, salami, both olives and giardiniera, tossing to coat. Cover; chill at least 30 minutes or up to 8 hours.
   
   
2. Add croutons to olive mixture, tossing to coat. Arrange spinach leaves on serving plates; top with salad.
   
   Makes 4 side-dish servings or
   2 servings as a main-dish salad.