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Antipasto Salad with Pesto Vinaigrette
Prep Time:
10
minutes
minutes
Resting Time:
5
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
Calories:
259
kcal
Author:
URVASHI PITRE
Calories:
259
kcal
|
Carbohydrates:
4
g
|
Protein:
12
g
|
Fat:
22
g
|
Fiber:
1
g
|
Sugar:
1
g
Ingredients
For the Pesto Vinaigrette
1
tablespoon
Pesto
2
teaspoons
Apple Cider Vinegar
1
tablespoon
Olive Oil
1
teaspoon
Truvia
1/2
teaspoon
Ground Black Pepper
For the Salad
1/2
cup
Cherry Tomatoes
sliced in half
1
cup
Pearle style fresh mozzarella cheese
or 1 cup cubed fresh mozzarella
4
ounces
Salami
diced
1/2
cup
Green Olives
sliced
4
cups
Mixed Greens
Instructions
Make the Vinaigrette:
In a small bowl, whisk together prepared pesto, apple cider vinegar, oil, Truvia and ground pepper and set aside.
Make the Salad:
In a large serving bowl, toss together cherry tomatoes, mozzarella, salami, and olives.
Pour in the pesto vinaigrette and mix well.
When you are ready to serve, place 1 cup of greens in each plate and top with a fourth of the tomato and cheese mixture.
You can use any combination of meat for this. Some other great options are diced ham, leftover rotisserie chicken, or leftover turkey.
If you wanted to make these more festive, you could put the meat, tomatoes, and cheese on skewers, and then pour the dressing on top.
Plan to eat the salad within a day or two, as over time, the pesto gets a little less tasty and may even taste bitter to some.
This is a great lunch salad since it tastes good without reheating.
You can serve this on top of spinach leaves or other salad greens for a heartier meal.
Here are some variations for this dish as well:
Omit Truvia and ACV and use balsamic vinegar instead
Omit greens and serve in little appetizer cups for a party