By adding some additional vegetables – the traditional antipasto platter can be toned down to a big salad with extra greens and some torn radicchio for more color  *  Let me create a fifteen cup concoction that will easily serve five people (each three cups)  *  The salad antipasto is a low-fat – high protein – good carb loaded dish  *  with a 15 oz can of rinsed chickpeas to supplement the other proteins – up to 15G of protein can be had in each serving  *  In a large bowl whisk together 1/4 cup of extra virgin olive oil, 3 Tbsp of red-wine vinegar, 1/2 tsp dried oregano and 1/2 tsp of ground pepper  *  Now for the heavy lifting – add 6 cups of torn escarole, 2 cups of radicchio (best to rinse and wash in ice water first), 1 pint of halved and sliced cherry tomatoes, one 15 oz can of rinsed chickpeas, 1/2 zucchini halved and sliced, 1 cup of slivered fennel, 3/4 cup (about 4 ounces) of diced fresh mozzarella, 1/2 cup of chopped marinated artichoke hearts, 1/2 cup sliced pepperoncini (highly recommended), 1/2 cup of sliced radishes, with 1/2 cup sliced salami (maybe 2 ounces) and 1/2 cup sliced black olives  *  Toss to coat  *  let it marinate for ten minutes before serving  *  This great big salad tastes good just the way it is and can travel well in a plastic container

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