Zutaten für Anti Stress Antipasto
- 1 (5 ounce) package Mixed Salad Greens
- 4 ounces Hard Salami
- 4 ounces Mozzarella Cheese
- 1 (15 ounce) can Chickpeas
- 1/2 cup Pitted Black Olives
- 1 medium Cucumber
- 1 pint Roma Tomatoes
- 10 Pepperoncini Peppers
- 1/2 Lemon
- 2 tablespoons Balsamic Vinegar
- 1 teaspoon Dried Oregano
- 1 clove Garlic Clove
- 1/4 cup Olive Oil
- 4 ounces Provolone Cheese
- 1 pint Cherry Tomatoes
- 2 tablespoons Red Wine Vinegar
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Zubereitung von Anti Stress Antipasto
- Place 5 cups of lettuce mix on a large platter.
- Slice 4 ounces of salami into quarters and scatter evenly over the lettuce.
- Cut 4 ounces of cheese (e.g., mozzarella or provolone) into bite-size squares and scatter over the lettuce.
- Rinse and drain 1 can (15 ounces) of chickpeas and scatter over the salad.
- Drain 1/2 cup of olives (such as Kalamata or Castelvetrano).
- Scatter the drained olives over the salad.
- Peel and thinly slice 1 medium cucumber and arrange on the salad.
- Cut 1 pint of cherry or grape tomatoes in half and place evenly around the outer edge of the plate.
- Place 10-12 pepperoncini peppers at even intervals around the platter.
- In a small bowl, juice 1/2 a lemon.
- Add 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and 1 clove of minced garlic to the lemon juice.
- Whisk until well combined.
- Slowly add 1/4 cup of olive oil while whisking until the vinaigrette is emulsified.
- Drizzle the vinaigrette over the salad just before serving.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
32g
Fat
45g
Carbs
10g
