Thursday, Jul 28, 2016
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Antipasto Salad

8 ounces salami, cubed

8 ounces aged Gouda cheese, cubed

1 pint cherry tomatoes

1 6 -ounce can black ripe pitted olives, drained

1 5.75-ounce jar green manzanilla olives stuffed with pimiento, drained

2 cups drained, quartered marinated artichoke hearts

1 cup sliced roasted red peppers

cup Red Wine Vinaigrette (recipe at left)

Cook’s note: The antipasto can be served without the vinaigrette on a platter with toothpicks for ease in handling at a tailgate.

Combine salami, cheese, tomatoes, black and green olives, artichoke hearts, and peppers in a large bowl. Toss with vinaigrette to coat. Refrigerate for at least 1 hour or up to 2 days ahead. Let sit at room temperature for 30 minutes before serving.

cup red wine vinegar

1 teaspoon honey

2 cloves garlic, minced

teaspoon salt

teaspoon freshly ground black pepper

cup olive oil

Combine vinegar, honey, garlic, salt and pepper together in a medium bowl. Slowly whisk in the olive oil. Store leftover vinaigrette in the refrigerator for up to 2 weeks.

Yield: 8 servings

Source: Lindsay Olives

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