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Antipasto Salad

by Tipper Pressley on November 30, 2018

in The Folk School Cookbook

Winter_Antipasta_Salad_

Today we’re sharing the perfect recipe for holiday potlucks. Antipasto Salad is easy to assemble and makes an impressive addition to any table.

Arrange on a large, rectangular serving platter:
4–6 cups arugula or other salad greens

Place on top of the greens in overlapping rows, starting in the middle and working your way out:
1 cup marinated artichoke hearts, drained or sliced tomatoes
1½ cups fresh mozzarella, thinly sliced or chopped
6 ounces prosciutto, thinly sliced
6 ounces salami
15 ounces cooked white or kidney beans, drained and rinsed
1 cup sliced black olives, drained
3 roasted red peppers, thinly sliced

Serve with Classic Vinaigrette (page 115 of The Folk School Cookbook) and crispy breadsticks. Serves 4–6.

Recipe from The Folk School Cookbook.

You can pick up your own copy of The Folk School Cookbook here, on our Facebook page, or at the Folk School Craft Shop, Malaprops in Asheville, Highland Books in Brevard, Curiosity Shop in Murphy, Highlander Gallery in Brasstown, and City Lights in Sylva.

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