Merlin Central's Recipe of the Month. Double Olive Antipasto Salad

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Michael Memoli
Your Concierge Computer Consultant
Recipe of the Month
March 2013

Double Olive Antipasto Salad

This is a nice salad. It is also good as an Easter lunch with other appetizers.

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 clove garlic, minced

1/4 teaspoon freshly ground black pepper

3 ounces smoked mozzarella or gouda cheese, diced (3/4 cup)

2 ounces Genoa salami, diced

1/2 cup manzanilla olives stuffed with pimiento, halved crosswise

1/2 cup black ripe pitted olives, halved crosswise

1/3 cup drained hot or mild giardiniera (pickled vegetables) or diced cherry peppers

1/2 cup fat free garlic croutons

4 cups baby spinach leaves

In a large bowl, combine oil, vinegar, garlic and pepper; mix well. Add cheese, salami, both olives and giardiniera, tossing to coat. Cover; chill at least 30 minutes or up to 8 hours. Add croutons to olive mixture, tossing to coat. Arrange spinach leaves on serving plates; top with salad. Makes 4 side dish or 2 main dish salads.

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