Antipasta Salad Recipe

One of my favorites meals is a big salad. Not only is it an easy solution to "what's for dinner," but it makes for a healthy alternative as well....which in this case could be relative, considering that it's a lot of meat and cheese and eggs, but....

I still love it to pieces. To. Pieces.

Now you can make an antipasta plate, but that is more of an appetizer, and this is more of a meal. I'm gonna save that for another post. And the toppings? Optional. Meaning you can add and take away as your little heart desires. The meats are interchangeable, the cheeses too.

In short, these toppings are just suggestions more than anything. You can get crazy on this if you want!!! So, for instance if you would rather use salami, go for it! Capicola? Throw it on there! Got some parmesan? Heck yes! Ricotta Salata? Sweet mother of cheese, give to me!

Billie's Antipasta Salad 

Time: 10 minutes | Serves 2 | Difficulty: Easy 

You Will Need:

Lettuce- your choice (I used arugula and 1 head of romaine!) 

8 slices pepperoni (I like deli sliced pepperoni)

6 slices prosciutto 

2 hardboiled eggs

2 tomatoes, sliced 

1/2 red onion, sliced 

Mozzarella cheese, cut into small pieces (or you can use the shredded, which is convenient!) 

2 mushrooms, sliced 

Method: 

Wash your lettuce and dry with paper towels. Chop the lettuce as you like it (some people like theirs chopped finely, others like bigger pieces) and distribute between the two plates. For presentation purposes, I like to arrange my toppings beautifully, giving them each a section on the plate. This is entirely up to you how you do it. 

Roll your pepperoni slices and put four pieces on each salad. Do the same with the prosciutto. 

Peel your hardboiled eggs and slice them in half. Put two halves on each salad. 

Put the rest of your toppings onto the salad; the onion, cheese, tomato and mushrooms. 

Serve with a blood orange vinaigrette or your favorite dressing.