Antipasto Salad with Veggies (Edit recipe)

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If you haven't tried my Antipasto Pasta Salad, it's a must! But a follower recently told me I had to make it without the pasta, and to add broccoli and cauliflower. Say no more! I love the idea of getting some extra veggies in and I figured I would try it out this week as my meal prep so if I liked it, I knew it would be a good recipe to bring to bbqs this summer. Turns out - I love it!

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PREP TIME

10 minutes

COOK TIME

5 minutes

INGREDIENTS

9

Serves: 8

Ingredients

1.5 cup Tomato, Cherry, halved
1.5 cup Mini Cucumber, sliced small
8 oz Salami, nuggets
8 oz Mozzarella Pearls
6 oz Black Olives, drained and rinsed
12 oz Artichoke Hearts, Marinated, drained
1 head Cauliflower, chopped small
1 head Broccoli, chopped small
0.5 cup Balsamic Vinaigrette, I use Newmans Own

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare all ingredients that need to be chopped, drained, rinsed, etc!
Combine all ingredients into a large bowl.
Mix well until fully combined.
Serve chilled or at room temperature.

Notes

I think letting this marinate for a day or so before starting to enjoy it helps to soften the broccoli and cauliflower a tad! I haven't attempted to cook it but blanching it may help make it so it's not too hard if you don't like it that way. Let me know if you try blanching it and how it comes out!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	267
Fat:	22 g
Carbohydrates:	3 g
Protein:	11 g
Cholesterol:	15 g
Sodium:	181 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.