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Antipasto Salad with Basil Dressing Recipe

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“Serve this as an appetizer, side salad or a light meal. It's perfect for a family gathering or romantic picnic for two.” - Hunter Marlo of Blacksburg, Virginia

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8 Servings
Prep/Total Time: 30 min.

Ingredients

1 package (6 ounces) torn mixed salad greens
6 thin slices hard salami, quartered
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 large sweet red pepper, sliced
1/2 cup pitted Greek olives
1 small red onion, thinly sliced
1-1/2 cups (6 ounces) crumbled feta cheese
15 cherry tomatoes, halved
1/2 cup chopped walnuts
1 cup salad croutons
BASIL SALAD DRESSING:
1/2 cup Crisco® Extra Virgin Olive Oil
1/4 cup balsamic vinegar
5 fresh basil leaves, thinly sliced
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a 3-1/2-qt. glass bowl, layer the first 10 ingredients in order listed. Cover and chill until serving.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad; toss to coat. Yield: 8 servings.

Nutrition Facts: 1-1/4 cups equals 332 calories, 29 g fat (6 g saturated fat), 13 mg cholesterol, 579 mg sodium, 13 g carbohydrate, 3 g fiber, 8 g protein.

Antipasto Salad with Basil Dressing published in Simple & Delicious July/August 2008, p45

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