If you're looking for a quick and no-cook weeknight dinner, then this easy paleo antipasto salad is the recipe for you. With just a bit of slicing and dicing, a drizzle of Primal Kitchen® Greek Vinaigrette, and a sprinkling of parsley, you can whip up this delicious plate in no time.
Antipasto Salad with Tuscano Salami
Time: 20 min
Servings: 4
Ingredients
- Primal Kitchen Greek Vinaigrette
- 1/2 sliced Buy Ranch Direct Uncured Pepperoni
- 1/2 sliced Buy Ranch Direct Uncured Hot Toscano Salami
- 1/2 sliced Buy Ranch Direct San Francisco Style Uncured Salami
- 1 cup olives
- 1/2 cup provolone
- 1/2 cup mozzarella
- 1 heart romaine lettuce
- 1/2 cup pepperoncinis
- 2 cups tomatoes (sliced)
- 1 jar artichoke hearts (drained)
- 1/2 cup parsley (chopped and loosely packed)
Instructions
- Combine the salami, pepperoni, provolone, mozzarella, artichoke hearts, romaine lettuce, and pepperoncinis in a bowl.
- Mix in the chopped olives and sliced tomatoes. Drizzle Primal Kitchen Greek Dressing over the entire dish, and add a pinch of black pepper (to taste).
- Tear the fresh parsley leaves into bite-sized pieces and add them to the salad just before serving. Mix the ingredients thoroughly.
- Enjoy!
