Easy, breezy antipasti salad
I love the ease of summer. Life just seems simpler. It is reflected in the meals we eat. Lighter fare becomes a way of life. A large plate of salad greens, lots of vegetables, a variety of meats and cheeses, a fabulous vinaigrette, and dinner is done.
A main course salad has other advantages. It makes portion control easier to manage, which leads to a healthier lifestyle … and the ability to wear shorts.
This vinaigrette recipe is one I use for all types of leaf and pasta salads. It is originally from my friend Fran, and was published in a Junior Friends of the YWCA cookbook in Waukesha over twenty years ago. The ingredients for the antipasti salad can be varied according to your taste along with the amounts.
What makes this all so easy is that you can put the salad greens on the table in a large bowl and pass the salami, provolone, artichoke hearts, chicken and gorgonzola. Each person puts together the combination they enjoy. Pass some warm bread or rolls, and sit back and relax.
RECIPE: Antipasti Salad
Salami (sliced and cut into 1/2-inch strips)
Provolone cheese (sliced into 1/2-inch strips)
Cooked chicken (cut into 1-inch pieces)
Fran’s Favorite Salad Dressing
1 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
1/4 tsp Dijon mustard
Few drops lemon juice
2 tablespoons tarragon vinegar
6 tablespoons vegetable oil
2 tablespoons olive oil
Minced garlic to taste (I usually use one clove)
Mix all ingredients in jar and shake well to blend.
Adapted recipe courtesy of Junior Friends of the YWCA.
Nancy Lynch is a self-taught cook from a family of foodies. She teaches cooking classes at Orange Tree Imports and All Through the House in Stoughton. E-mail your questions, comments or recipe requests to firstname.lastname@example.org.