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Week of 3/16/20

Antipasto Salad with White Beans
and olives / bell peppers / walnuts / pepperoncini

Active: 30 Total: 30
Original GF Paleo Vegetarian
Antipasto Salad with White Beans

Hopefully the weather is getting warmer, so we thought a no-cook salad might get everyone excited for spring.
Smarts #1: This salad is absolutely packed with Italian Antipasto ingredients, so it’s plenty filling, but you can add some fresh bread or a baguette on the side if you’d like a starch.
Smarts #2: This is a no-cook meal, but if you'd like a warm element, feel free to saute the beans in some oil or warm them in the microwave before adding them.

Tags
Make Ahead, Minimal Heat Required, Quick and Easy, Entree Salad
Proteins
Beans, white/cannellini
Cuisines
European - Mediterranean
Save recipe
20

Ingredients

Metric
Servings:
4
Antipasto Salad with White Beans:
  • Cheese, provolone - 6 oz , cubed
  • Bell peppers, red - 1 , chopped
  • Artichoke hearts (14 oz / 397 g) - 1 can , drained and rinsed
  • Pepperoncini - 1/4 cup , drained, rinsed, and chopped (these come in mild and spicy, so choose the right one for you)
  • Beans, cannellini or any white variety (14 oz / 397 g) - 1 can , drained and rinsed
  • Mixed greens - 8 oz
  • Olives, pitted Kalamata - 1/2 cup (sub any olives)
  • Walnuts, halves or pieces - 1/2 cup
Red Wine Vinaigrette:
  • Vinegar, red wine - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp

Prep

  1. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Cheese / Bell peppers / Artichoke hearts / Pepperoncini - Prep as directed. You can combine the cheese and bell peppers in one container. Store artichoke hearts and pepperoncini in another container. (Can be done up to 5 days ahead)

  3. Beans - Drain and rinse.

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Make

  1. Toss mixed greens with about half of the vinaigrette.

  2. Divide greens between serving plates and top with all of the salad ingredients - beans, cheese, bell peppers, artichoke hearts, pepperoncini, olives, and walnuts. (This is also a great meal to set out salad bar style so that everyone can assemble their own.)

  3. Add remaining vinaigrette until salads are dressed to your liking. Enjoy!

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