Double Olive Antipasto Salad

Ingredients You Need

• 3/4 cup extra virgin olive oil

• 3/4 cup balsamic vinegar

• 6 cloves garlic, minced

• 1-1/2 teaspoons freshly ground black pepper

• 4-1/2 cups (18 oz.) diced smoked mozzarella or gouda cheese

• 12 oz. Genoa salami, diced

• 3 cups halved Lindsay® Pimiento Stuffed Spanish Manzanilla Olives

• 3 cups halved Lindsay® California Ripe Pitted Olives

• 2 cups drained Lindsay® Giardiniera or diced Lindsay® Cherry Peppers

• 3 cups fat free garlic croutons

• 6 quarts (24 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. Arrange spinach leaves on serving plates; top with salad.