Recipe and Photo by Emily K of Scrumptious Shenanigans
Caprese & Antipasto Salad
This salad is a cross between Caprese and Antipasto and it’s 100% delicious!
- Prep Time: 10
- Total Time: 10
- Yield: 1 1x
- Category: Salad
- Method: Chop
- Cuisine: Italian
Scale
Ingredients
Salad Ingredients:
- 2 Cups Mixed Greens
- 1/4 Cup Grilled & Marinated Artichoke Hearts – Halved
- 1/2 cup Cherry Tomatoes – Halved
- 1/2 Avocado – Diced
- 1/4 Cup Mini marinated Mozzarella Balls – Diced
- 1/8 cup Fresh Basil Leaves – Rough chopped
- 3 slices deli meat Turkey – Diced
- Drizzle Balsamic Glaze
Dressing Ingredients: (makes a full bottle of dressing) use only enough for a single salad
- Good Seasons Italian ‘Make it Fresh’ Dressing packet
- 1/4 Cup Red Wine Vinegar
- 3 TBSP Water
- 1/2 Cup Olive Oil
Instructions
- Wash and dry all produce, and drain oil from marinated artichoke hearts and mini mozzarella balls.
- Chop all ingredients into bite-sized pieces.
- Layer all ingredients onto the salad
- Drizzle with the dressing and a balsamic glaze
- Toss your salad preferably with a Pop Bowl
Notes
For more recipes by our contributing salad creator, Emily Kadri please visit her Instagram or food blog Scrumptious Shenanigans
Keywords: Italian, antipasto, caprese, cherry tomatoes, artichoke hearts, turkey, avocado, mixed greens, mozzarella, balsamic glaze, Italian dressing, basil
