Recipe
Salad
Antipasto Salad with Flax Seed Dressing
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- Add garlic. Cook and stir for 30 seconds. Remove from heat.
- In a blender, combine white wine vinegar, water, herbs, dry mustard, salt, pepper, toasted flax seed mixture and the reserved artichoke liquid.
- Blend until flax seed is coarse - about 1 minute.
- In a large bowl, toss lettuce, ripe olives, artichoke hearts, mushrooms and tomatoes with the dressing and Parmesan cheese.
- Divide salad onto 6 chilled plates.
- Garnish each salad with hard-boiled egg quarters, salami strips, and pickled peppers or onion or green pepper rings.
Nutrition facts
Servings
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