Caprese & Antipasto Salad

Recipe and Photo by Emily K of Scrumptious Shenanigans

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Caprese & Antipasto Salad

This salad is a cross between Caprese and Antipasto and it’s 100% delicious!

  • Author: Emily K. | Scrumptious Shenanigans
  • 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

  1. Wash and dry all produce, and drain oil from marinated artichoke hearts and mini mozzarella balls.
  2. Chop all ingredients into bite-sized pieces.
  3. Layer all ingredients onto the salad
  4. Drizzle with the dressing and a balsamic glaze
  5. 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

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3 Simple Steps

To a freshly tossed salad


Pop

Simply expand the bowl by pulling on the specially designed base.


Pour

Add your favorite dressing (use the convenient dressing cup!).


Shake

Enjoy a freshly tossed salad for the premium salad experience.

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