Antipasto chopped salad from Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--and Make-Ahead Lunches, Too (page 8) by Food52 Editors

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Accompaniments: How to sprout your own grains; How to sprout your own beans; How to sprout your own seeds

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Notes about this recipe

  • sydlikestocook on May 23, 2024

    Such a good recipe! Loved the artichoke dressing - it got even better the next day in the fridge. Used mozz instead of provolone (because that's what we had in the fridge) and 1 /2 TBS of dried dill instead of fresh.

  • angrygreycat on June 02, 2019

    I really liked this - just need to cut down the quantity next time because it makes a big salad. Really delicious, with all the flavors you'd expect from Antipasto and the crunch from fresh salad. The dressing is wonderful.

  • jenmacgregor18 on January 08, 2019

    I second the vote on this. I didn't make the dressing; but I really enjoyed this salad. I used asiago instead of provo. Omitted salami, just because I didn't have any. added celery & black olives. I used a red wine vinaigrette. I'll have to try adding artichokes/dressing; and either salami or pepperoni would be great.

  • maryfa on August 15, 2017

    Delicious, hearty entree salad for meat lovers. We fought over who got to take the leftovers to lunch. Used fontina instead of provolone cheese, and 1/2 the artichokes.

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