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This antipasto salad is light, healthy, and takes literally minutes to prepare. Mine was sans meat, but feel free to add meat or adjust ingredients to your taste. Easy to double and triple the recipe for a large crowd.
1. On a plate or small platter, arrange bread slices in a circle, leaving a 4-5″ hole in the middle of the circle of bread.
2. Start adding the vegetables around and on top of the bread, starting with the tomatoes and cucumbers. Next add the red peppers.
3. Lay the pepperoncini peppers in the middle of the bread circle.
4. Sprinkle the olives on top of everything, then do the same with the cheese.
5. Drizzle the olive oil over the bread and veggies, then sprinkle with oregano, and salt and pepper to taste.
Peppery watercress pairs beautifully with the sweetness of strawberries and earthy flavor of toasted hazelnuts. Served with a red wine vinaigrette.
A classic southwest salad made with kale for extra nutrition and topped with a homemade cumin ginger sage dressing.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!