Description
A recipe for Double Olive Antipasto Salad

Ingredients

• 2 tablespoons extra virgin olive oil
  
• 2 tablespoons balsamic vinegar
  
• 1 clove garlic, minced
  
• 1/4 teaspoon freshly ground black pepper
  
• 3 ounces smoked mozzarella or Gouda cheese, diced (3/4 cup)
  
• 2 ounces Genoa salami, diced
  
• 1/2 cup Lindsay Manzanilla Stuffed Olives, halved crosswise
  
• 1/2 cup Lindsay Pitted Black Ripe Olives, halved crosswise
  
• 1/3 cup drained giardiniera or diced cherry peppers
  
• 1/2 cup garlic croutons
  
• 4 cups baby spinach

Preparation
In large bowl, combine oil, vinegar, garlic and pepper; mix well.

Add cheese, salami, both olives and giardiniera, tossing to coat. Cover; chill at least 30 minutes or up to 8 hours. Add croutons to olive mixture, tossing to coat. Arrange spinach leaves on serving plates; top with salad.

Nutrition
no information available

Serves
Serves 4 to 6.

Variations
no information available