Antipasto and Canadian Cheese Salad
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Antipasto and Canadian Cheese Salad
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 683683 cal |
| pro | 24 g24g pro |
| fat | 34 g34g fat |
| carb | 73 g73g carb |
| fibre | 9 g9g fibre |
| chol | 44 mg44mg chol |
| sodium | 1,537 mg1,537mg sodium |
| RDI % | - |
| calcium | 28 %28% calcium |
| iron | 38 %38% iron |
| vit A | 26 %26% vit A |
| vit C | 183 %183% vit C |
| folate | 71 %71% folate |
- Preparation time: 12 min
- Cook time : 2 min
- Total time : PT14M
Ingredients
-
1 cup (250 mL) broccoli florets
4 oz (125 g) cubed salami
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 each sweet red and green pepper
Half English cucumber
1 cup (250 mL) cherry or grape tomatoes, halved
1/2 cup (125 mL) cubed Canadian Mozzarella cheese
1/4 cup (50 mL) black olives
2 oz (50 g) Canadian Feta cheese, crumbled
2 tbsp (25 mL) minced fresh parsley
Garlic Baguette (recipe follows)
Dressing:
3 tbsp (45 mL) extra-virgin olive oil
2 tbsp (25 mL) red wine vinegar
2 cloves garlic, minced
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) each dried basil and oregano
1/4 tsp (1 mL) each salt and pepper
Preparation
In saucepan of boiling salted water, cook broccoli just still crunchy-tender, 2 to 3 minutes. Drain and chill in ice water. Drain well and pat dry.
Dressing: In large bowl, whisk together oil, vinegar, garlic, mustard, basil, oregano, salt and pepper. Add broccoli, salami, chickpeas, red and green peppers, cucumber, tomatoes, mozzarella cheese and olives; toss well to coat.
Transfer to serving platter; sprinkle with feta and parsley. Serve with garlic baguette.
Garlic Baguette:
Cut baguette in half lengthwise; brush with 2 tbsp (25 mL) vegetable oil. Brown until golden, Rub each side with cut side of half a large clove of garlic.
Dressing: In large bowl, whisk together oil, vinegar, garlic, mustard, basil, oregano, salt and pepper. Add broccoli, salami, chickpeas, red and green peppers, cucumber, tomatoes, mozzarella cheese and olives; toss well to coat.
Transfer to serving platter; sprinkle with feta and parsley. Serve with garlic baguette.
Garlic Baguette:
Cut baguette in half lengthwise; brush with 2 tbsp (25 mL) vegetable oil. Brown until golden, Rub each side with cut side of half a large clove of garlic.
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