ANT: Antipasto Presto Salad
Source of Recipe
First Magazine, 8/16/10
1 1/2 pounds small new potatoes -- peeled if
-- desired
3 tablespoons white balsamic vinegar
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh basil -- chopped
1 tablespoon fresh parsley -- chopped
1 teaspoon garlic -- chopped
4 cups arugula
6 ounces marinated artichokes -- drained and
quartered
1 cup tomatoes -- chopped
1/2 cup small black olives
3 ounces salami -- thinly sliced*
2 tablespoons Parmesan cheese -- shaved
In pot, bring potatoes and enough salted water to cover to a boil. Reduce heat; let simmer 10 minutes. Drain; cool. In bowl, combine next 6 ingredients. Add potatoes and remaining ingredients; toss. Add pepper, if desired.
*Judi's note: The recipe did not specify what kind of salami to use. I like a good quality dry hard salami here.
Makes 4 servings
Categories: Salads
Recipe typed for you by Judi Mae Phelps.
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