Turn Leftovers into a Classic Antipasto

My mother hails from an Italian family, which means that sometimes the clouds open up and there are things like pizzelles, antipasto and cheese bread in my life. After Christmas this year, we were left with quite a bit of a cheese plate, so my mother and aunt whipped up this little number, a classic antipasto salad with meats, cheeses, olives, beans and greens. A classic favorite, this dish is a wonderful accompaniment to pastas, soups and meat dishes. Yum!

1 large container of mixed greens
1 cup green olives
1 cup kalamata olives
1 can white beans, drained
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tsp salt
1 medium red onion, sliced thinly
1 jar roasted red peppers, drained
½ block provolone cheese, sliced thinly
½ cup mozzarella cheese, sliced thinly
½ cup parmesan cheese, grated
½ pound prosciutto, sliced thinly
½ pound salami, sliced thinly

Combine all ingredients but mixed greens. Toss well. Spread mixed greens on a platter. Top with mixed ingredients. Serve.

Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website, biscuitsandsuch.com.


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