Tuesday, June 02, 2015

Artichoke Antipasto Salad with Basil Vinaigrette

I love antipasto but the meat and cheese aren't really healthy, so I was please to find this Artichoke Antipasto Salad with Basil Vinaigrette that uses just the vegetables. True the veggies aren't fresh but there is a nice pickled taste to it that I enjoy. The salad went great with grilled boneless pork chops.

Artichoke Antipasto Salad with Basil Vinaigrette
(Makes 8-10 servings, or make a smaller size if you prefer; recipe created by Kalyn and Jake when I had that big basil plant in my window and wanted a new idea for usingBasil Vinaigrette.)

Salad Ingredients:
33 oz. jar large artichoke hearts packed in water (I used artichoke hearts from Costco, or use several jars to get about this many artichoke hearts.)
12 oz. jar roasted red peppers
6 oz can (drained weight) black olives
1/4 red onion, cut into very thin slivers

Basil Vinaigrette Ingredients:
(Read more here about making basil vinaigrette. ) 
2-3 T finely chopped or pureed fresh basil 
6 T low-sugar purchased vinaigrette dressing
(For Paleo, Gluten-Free, or Vegan, make sure you're choosing an approved dressing.  I love to make this with Le Parisien Vinaigrette, which is only sold in Utah and surrounding states.  Another good choice is Newman's Own Olive Oil and Vinegar Dressing.)

Drain artichoke hearts into a large colander placed in the sink. Combine the finely chopped basil and vinaigrette dressing to make basil vinaigrette. 

When the artichoke hearts are well drained, remove them from the colander and drain the roasted red peppers into the same colander.  Cut artichoke hearts into halves and arrange them so they cover all the surface of a large platter.

When roasted red peppers are well drained, remove them from the colander and drain the olives into the same colander.  Pat the red peppers with a paper towels to dry the surface; then cut the red peppers into strips.  Cut the red onion into thin slicers.  Arrange the onions and then the roasted red peppers over the artichoke hearts, then add the drained olives on the top.

Drizzle desired amount of basil vinaigrette over the salad and serve.  This salad can sit out for an hour or two on a buffet table.  It was also delicious as leftovers, eaten cold from the fridge!

I think there are lots of other things that could be good as an ingredient in this salad.  If you try an experiment that works, please leave a comment and let us know what you added!

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