Artichoke Antipasto Salad with Basil Vinaigrette
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
33 oz. jar large artichoke hearts (I used artichoke hearts from Costco packed in water but if you can’t find those use the marinated artichoke hearts packed in oil. If you don’t find a big jar, use several jars to get about this many artichoke
12 oz. jar roasted red peppers
6 oz can black olives
1/4 red onion, cut into very thin slivers
2-3 T finely chopped or pureed fresh basil
6 T low-sugar purchased vinaigrette dressing
Directions
Drain artichoke hearts into a large colander placed in the sink. Combine the finely chopped basil and vinaigrette dressing to make basil vinaigrette. When the artichoke hearts are well drained, remove them from the colander and drain the roasted red peppers into the same colander. Cut artichoke hearts into halves and arrange them so they cover all the surface of a large platter. When roasted red peppers are well drained, remove them from the colander and drain the olives into the same colander. Pat the red peppers with a paper towels to dry the surface; then cut the red peppers into strips. Cut the red onion into thin slicers. Arrange the onions and the roasted red peppers over the artichoke hearts, then add the drained olives on top. Drizzle desired amount of basil vinaigrette over the salad and serve. This salad can sit out for an hour or two on a buffet table. It was also delicious as leftovers, eaten cold from the fridge!.