Double Olive Antipasto Salad

Double Olive Antipasto Salad

  • prep
  • cook
  • 4 servings as a sidedish or 2 servings as a main dish servings


  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 clove garlic, minced

  • 1/4 teaspoon freshly ground black pepper

  • 3/4 cup (3 oz.) diced smoked mozzarella or gouda cheese

  • 2 oz. Genoa salami, diced

  • 1/2 cup halved Lindsay® Pimiento Stuffed Spanish Manzanilla Olives or Sicilian Olives

  • 1/2 cup halved Lindsay® Ripe Pitted Olives

  • 1/3 cup drained Lindsay® Mixed Giardiniera or diced Lindsay® Sweet Cherry Peppers

  • 1/2 cup fat free garlic croutons

  • 4 cups baby spinach leaves

Cooking Directions

  1. In a large bowl, combine oil, vinegar, garlic and pepper; mix well.

  2. Add cheese, salami, both olives and giardiniera, tossing to coat.

  3. Cover; chill at least 30 minutes or up to 8 hours.

  4. Add croutons to olive mixture, tossing to coat.

  5. Arrange spinach leaves on serving plates; top with salad.


  • Calories581
  • Fat45g
  • Protein18g
  • Cholesterol88mg
  • Total Carbs22g
  • Fiber5g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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