Antipasto Salad with Flax Seed Dressing


Antipasto Salad with Flax Seed Dressing

Primary Media

User Rating

3.33 out of 5 stars
Rate it:
3 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 6
    1 tbsp. olive oil
    2 tbsp. flax seed
    2 clove(s) garlic
    2 tbsp. white wine vinegar
    2 tbsp. water
    2 tbsp. chopped fresh herbs or 2 tsp dry herbs (parsley, oregano, basil or your choice)
    ½ tsp. dry mustard
    ¼ tsp. salt
    ground pepper, to taste
    6 c. washed, dried, torn and chilled iceberg lettuce
    1 (4.5 oz) can sliced pitted ripe olives
    1 (6 oz) jar marinated artichoke hearts, drained with liquid reserved
    12 mushrooms, cut in half
    12 cherry tomatoes, cut in half
    2 tbsp. grated Parmesan cheese
    6 hard-boiled eggs, peeled and quartered
    12 slice(s) salami, cut into 1/4-inch strips
    6 pickled peperoncini peppers, optional
    red onion or green pepper rings, for garnish


    1. In a small saucepan, heat olive oil and flax seed over medium heat until flax seed starts to darken and pop - about 1-1/2 minutes.
    2. Add garlic. Cook and stir for 30 seconds. Remove from heat.
    3. In a blender, combine white wine vinegar, water, herbs, dry mustard, salt, pepper, toasted flax seed mixture and the reserved artichoke liquid.
    4. Blend until flax seed is coarse - about 1 minute.
    5. In a large bowl, toss lettuce, ripe olives, artichoke hearts, mushrooms and tomatoes with the dressing and Parmesan cheese.
    6. Divide salad onto 6 chilled plates.
    7. Garnish each salad with hard-boiled egg quarters, salami strips, and pickled peppers or onion or green pepper rings.

    Nutrition facts


    316 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 230mg
    • Sodium: 1212mg
    • Total Carbohydrates: 12g
    • Protein: 14g

    Recipe Source:

    Family Favourites Flax cookbook, by the University of Manitoba, Flax Council of Canada, Sa