Antipasti Salad
Antipasti Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 735
- Total Fat
- 57
- Saturated Fat
- 17
- Carbohydrates
- 26
- Dietary Fiber
- 10
- Sugar
- 13
- Protein
- 35
- Cholesterol
- 112
- Sodium
- 1964
- Total: 15 min
- Active: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 735
- Total Fat
- 57
- Saturated Fat
- 17
- Carbohydrates
- 26
- Dietary Fiber
- 10
- Sugar
- 13
- Protein
- 35
- Cholesterol
- 112
- Sodium
- 1964
- Total: 15 min
- Active: 15 min
Ingredients
350 grams (12.5 ounces) exotic tomatoes, most quartered, some sliced
250 grams (9 ounces) fresh mozzarella, sliced
2 avocados, peeled, pitted and quartered
140 grams (5 ounces) thinly sliced prosciutto crudo
140 grams (5 ounces) sliced peppered salami
4 figs, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
Pinch sugar
Sea salt and freshly ground black pepper
15 grams (.5 ounces) fresh basil leaves, torn
Directions
- Arrange the tomatoes and mozzarella on a large serving platter. Add the avocados, prosciutto, salami and figs.
- In a jar, combine the olive oil, balsamic, garlic, sugar and some salt and pepper. Mix until the sugar has dissolved.
- Scatter the basil over the salad and drizzle with balsamic dressing.
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