Antipasto Salad with Flax Seed Dressing


Antipasto Salad with Flax Seed Dressing

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    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
    12mushrooms, cut in half
    12cherry tomatoes, cut in half
    2 tbsp.grated Parmesan cheese
    6hard-boiled eggs, peeled and quartered
    12 slice(s)salami, cut into 1/4-inch strips
    6pickled 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