From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Antipasto Misto Salad
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Antipasto Misto Salad
1
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First, wash your mixed greens thoroughly.
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Next, chop the mixed greens into small pieces and place them on a big platter.
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Then, create a cone by rolling the salami. Cut the ham slices in half and roll them up.
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Next, cube the provolone cheese into bite-size pieces.
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Then, top your mixed greens with salami, ham, provolone, green olives and pepperoncini peppers.
Antipasto Salad Dressing
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Then, whisk together all the antipasto dressing ingredients thoroughly.
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Finally, dress the salad and serve.
My Calorie Intake
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Tips & Tricks (5)
- Emulsify Your Vinaigrette Properly 🫧Whisk the Dijon mustard with red wine vinegar first, then slowly drizzle in olive oil while whisking constantly to create a stable emulsion that clings beautifully to every ingredient.
- Chill All Components Beforehand ❄️Refrigerate your meats, cheeses, olives, and mixed greens for at least 30 minutes before assembling to ensure each bite stays crisp and refreshing while the flavors meld harmoniously.
- Toast Your Italian Seasoning 🌿Lightly toast the dried Italian seasoning in a dry pan for 30 seconds before mixing into your vinaigrette to unlock deeper, more aromatic flavors that elevate the entire dish.
- Cut Meats and Cheese Strategically ✂️Slice salami and ham into thin strips or rolls, and cube provolone into bite-sized pieces rather than thin slices to create textural variety and prevent the salad from becoming soggy.
- Balance Sweet and Savory ⚖️Taste your vinaigrette and adjust the honey-to-vinegar ratio until you achieve perfect balance—the honey should complement the pepperoncini heat without making it taste sweet.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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