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Greensboro, North, Carolina, United States

Sunday, November 8, 2009

Antipasto Salad....

I love Tea Parties. The hot cups of fragrant tea, the scones with the clotted cream and jam or lemon curd generously spread, and the fellowship with other ladies make it an afternoon well spent.

I made this scrumptious salad for a tea yesterday and was encouraged to share my recipe. It was quite lovely next to the Benedictine sandwiches and scones and tasted even better the next day. :-) Enjoy!

Antipasto Salad
1 pound cooked Tortellini with cheese (gluten free pasta can be substituted for this)
1 cup kalamata olives, sliced
1/2 cup crumbled feta (or more if desired)
1/4 cup chopped marinated artichoke hearts
3/4 cup chopped hard salami or pepperoni (I use Hormel which is nitrate free)
1 medium tomato, diced
1/4 cup chopped fresh basil (optional)

Lemon Vinaigrette
2 tablespoons honey
2 tablespoons Bragg’s Amino acids or low sodium soy sauce
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
3/4 cup extra virgin olive oil
1/2 teaspoon garlic powder (or 2 chopped garlic cloves)
Dash of oregano and marjoram
Sea salt and pepper to taste

Whisk all ingredients together and pour over salad. Toss well and serve.



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