Thursday, April 17, 2014

Pickles in Use: Antipasto Salad

For my family dinner recently we indulged in pizza and the most delicious Antipasto salad! Since then I have had antipasto on my mind.  Today the craving hit hard {I know it's random to crave antipasto salad...but hey, it happens!}.  So I pulled out some pickles I had canned in the fall and went to work.

Pickles in Use: Antipasto Salad 

1 large head of lettuce
Green olives
Roasted red pepper, sliced
Hard salami, sliced
Turkey, rolled and sliced
...and then get wild with what you've pickled!
I used pickled cauliflower and pickled brussels sprouts {green brussels sprouts...I'm saving the red ones for super special occasion or at least something more exciting than lunch on a Thursday}
Red wine vinegar and olive oil, sprinkled with salt and pepper for the dressing

Wash and chop lettuce and then assemble your salad how you see fit! Just before serving add dressing.


  1. That looks so yummy! I have never tried to pickle cauliflower before, but now I am going to have to look for a recipe. I would love it if you visited my blog for the Country Fair Blog Party and linked up a recipe or 3! ;) Each week we name champions in food, DIY and ag related posts. I hope you will find time to join us.

    1. Pickled cauliflower is one of my favorites...definitely a must try! I would love to link up some recipes and will absolutely head over to the County Fair Blog Party!


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