This Antipasto Salad was created in connection with my appointment as a contributor to the Nakano Natural and Seasoned Rice Vinegar. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own and I have not been paid to publish positive comments.
If you love antipasto flavors and a big, filling salad, then this Antipasto Salad with a Sun-Dried Tomato Vinaigrette Pesto is going to knock your socks off. Though antipasto technically means “before the meal,” trust me, one of these salads is a meal in itself. This dish is full of the flavors of an antipasto spread: cured meats like salami, prosciutto, ham and pepperoni, Mozzarella cheese, mushrooms, artichokes, olives, pepperoncini and it’s all tossed in a tangy, sweet, garlicky sun-dried tomato vinaigrette pesto that you’re going to want to start putting on everything.
I started working with Nakano Rice Vinegar last month (if you missed my post for Mediterranean Topped Grilled Chicken, make sure you check it out!), and I am so excited to bring you another recipe using their products. Their rice vinegars are so versatile, and they’re also free of artificial ingredients, flavors and preservatives. The Roasted Garlic seasoned rice vinegar I used in this recipe is infused with real roasted garlic (you can see it right there in the bottle), so the garlic flavor it brings tastes real and authentic (because it is). This vinegar brings a mildly tangy and slightly sweet garlic flavor to the Sun-Dried Tomato Vinaigrette Pesto and it complements the other ingredients beautifully.
If you’d like to check out any of the tasty flavors of Nakano Rice Vinegar for yourself, here’s a downloadable coupon you can use in stores. You can also sign up to receive more recipes using Nakano products like my Antipasto Salad or Mediterranean Topped Grilled Chicken, along with cooking tips and coupons delivered to your inbox. Just subscribe to the Nakano e-newsletter by clicking here.
Also, if you haven’t yet signed up to receive my recipes by email, you can also join the Emily Bites email list by following this link!
For more delicious salad recipes, check out the Salad category of my Recipe Index for recipes like my Butternut Squash Quinoa Salad, Harvest Apple Salad, Greek Orzo Pasta Salad, Hummus Chicken Salad, Cheeseburger Salad, Farmer’s Market Berry Salad, Doritos Taco Salad, Chicken Souvlaki Salad and more!
Yield: 4 salads
- 1.5 ounces dry-packed sun-dried tomatoes (I used California Sun Julienne Cut)
- 4 teaspoons olive oil
- 2 tablespoons Nakano Roasted Garlic Seasoned Rice Vinegar
- 1 tablespoon water
- 1 tablespoons torn fresh basil leaves
- A pinch of salt
- 2 ounces thinly sliced hard salami (for me this was 8 slices)
- 3 ounces thinly sliced deli ham (for me this was 4 slices
- 2 ounces thinly sliced prosciutto (for me this was 4 slices)
- 1 ounces thinly sliced sandwich pepperoni (for me this was 6 slices)
- 2 sticks light string cheese (I used Weight Watchers brand)
- 12 cups torn lettuce (I used a mix of butter lettuce and green leaf lettuce)
- ½ cup sliced or chopped fresh mushrooms
- ½ cup sliced artichokes (canned without oil and drained)
- 12 Manzanilla olives, sliced (the green ones with the pimientos stuffed inside)
- 4 pepperoncini
- Combine all the ingredients for the dressing in a food processor and blend until it forms a paste similar to a pesto. Remove to a dish and set aside.
- On a clean, dry surface like a cutting board, separate the salami, ham, prosciutto and pepperoni into two equal piles. With each pile, lay down a layer of each type of meat, trying to form a rectangular stack with a width similar to the length of the stick of string cheese. When the meats are layered, place a string cheese along one end and roll the edge of the stacked meat around it until you have a finished roll of meats with the string cheese in the center. Repeat with the second stack of meat. Slice each of these rolls into eight equal slices.
- Combine the lettuce, mushrooms, artichokes and olives in a large bowl (at this point, if you are not serving all four salads at once, only combine what you are serving now and save the rest for later). Toss these ingredients with the Sun-Dried Tomato Vinaigrette Pesto from step 1 (each salad with get 2 tablespoons of the dressing) until coated. Divide into four salads and top each one with four slices of the meat and cheese rolls and a pepperoncini.
Weight Watchers Freestyle SmartPoints:
8 per salad (SP calculated using the recipe builder on weightwatchers.com)
Weight Watchers Points Plus:
7 per salad (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)
Nutrition Information per salad:
285 calories, 17 g carbs, 7 g sugars, 15 g fat, 4 g saturated fat, 19 g protein, 5 g fiber (from myfitnesspal.com)
an Emily Bites Original