Wednesday, February 2, 2011

Italian Antipasto Salad

No cooking, but some assembly is required, for The Chef's latest recipe. This can-opener cuisine is perfect for cleaning out your pantry. My Italian Antipasto Salad uses canned, bottled, marinated and precooked veggies. All that this dollar store shelved produce needs is a sweet and tart vinaigrette to pull it all together.

Antipasto Salad is versatile. You can keep it vegan, or you can add some cheap salami -- even baloney. I've had it from my local deli as a mixed salad, or colorfully separated and artfully laid out on a party tray. For more crunch, you can also throw in sliced onion and tomato, and serve it on a few leaves of lettuce.


When I run across bottled eggplant or zucchini in olive oil, on sale at my local 99c only Store, I always grab a couple of jars. Artichoke hearts are usually canned in water, but I've also brought it home bottled in an herb-infused vinegar.


A simple vinaigrette of olive oil, sugar and red wine vinegar completes the recipe. Save the bottled marinade if it is olive oil or vinegar. This can be the base of your vinaigrette -- plus it's free!

This Italian Antipasto Salad would go perfectly with my Spaghetti alla Carbonara with Bacon Bits -- or at your next party, lay it out on a platter with toothpicks as an appetizer. 


Ingredients (serves 2 - 4, depending on size of jars and cans)
  • 1 can of artichoke hearts - about 14 ounces.
  • 1 can of black olives - drained.
  • 1 - 2 jars of marinated veggies - including zucchini, eggplant, mushrooms, bell peppers, asparagus, etc.
  • 4 to 8 ounces of sliced or whole salami - or any favorite deli meat. Slice into bite sized pieces.

Marinade
  • 1/4 cup red wine vinegar - okay to use any vinegar you have on hand, or any vinegar marinade from your bottled veggies.
  • 1/4 cup of olive oil - or oil from any jarred veggies.
  • 1/2 teaspoon of sugar - or sugar substitute. Add a little at a time to taste.
  • Pepper to taste - optional.


Marinade Directions
Drain bottled and canned veggies of water, marinade and olive oil -- reserve olive oil and vinaigrette. Mix 1/4 cup each of red wine vinegar (or reserved vinaigrette) and olive oil (or reserved oil). Whisk together. Add a little sugar (I used 1/2 pack of Sweet 'N Low) and black pepper to taste. Whisk again just before you pour it over the Antipasto Salad.


Assembly
You can just mix all the drained veggies and salami together in a large bowl, or lay it out on a party platter with tooth picks.

Whisk marinade just before serving and mix it into salad, or drizzle it over the party tray. Okay to serve cold or at room temperature.

Nix the salami for a vegetarian version. And for more fresh crunch, mix sliced onion, tomato, or any raw veggie you have on hand into my Antipasto Salad. You can also serve on lettuce leaves.

6 comments:

The Diligent Diletante said...

your 99 cent store stocks so much more cooler things than mine!! =)

Billy Vasquez said...

hi Diligent, if I see a yummy product I know to get it then, because it will soon be gone for good!
So stuff you see on my blog may only show up once and that's it ;-(

SoCal said...

Um chef which 99 cents only do you go to??? Yours does look pretty upscale! Very creative! I never would have considered this one a dollar store possibility!

Billy Vasquez said...

hi SoCal, click on red "my local 99c only Store" for a link address. I also go to Wilshire Blvd. store (just West of Fairfax).

Dinahsoar said...

Another winner.

Kelly said...

My Texas .99 cent store stocks these items . One day I was eyeing the artichoke hearts and the gentleman standing next to me reached for the last few jars at the same time I did. We each took a few jars and then I noticed he was in chef garb . I smiled and asked him which local restaurant he was buying his antipasto for ? It was a major Italian chain across the street from my .99 cent store . A wedding rehearsal dinner .99 cent antipasto platter ( I bet they charged more than .99 cents). I also mentioned your Blog and told him , he would probably enjoy reading it .

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