Harvest Creations Salads

Italian Antipasto Salad

Yield: 1

Ingredients:
Dipt’n Dusted® Banana Peppers- 1-1/2 oz.
Romaine Lettuce, chopped – 2 cups
Genoa Salami, diced – 2 cups
Giardiniera Mix – 1/4 cup
Calamata Olives, sliced – 1/4 cup
Roasted Red Peppers, slices (jar) – 1/4 cup
Artichoke Hearts (jar) – 1/4 cup
Balsamic Vinegar – 2 tablespoons
Extra Virgin Olive Oil – 1/4 cup

Method:
1. Preheat frying oil to 350ºF; follow cooking instructions for Banana Peppers; place on paper towels to drain until ready to use.
2. In a mixing bowl combine all ingredients, except olive oil and balsamic vinegar.  In a separate mixing bowl, whisk oil and vinegar until mixed well.  Add salt and pepper, as needed.
3. Place salad mix in appropriate dish and drizzle with dressing; garnish with crispy Banana Peppers.

Down South Cuban Salad

Ingredients:
2 ounces Pickle Chips
3 cups chopped romaine lettuce
2 slices Swiss cheese
2 ounces shaved roasted pork
5 halved cherry tomatoes
1/4 cup spicy, creamy mustard dressing

Method:

  1. Preheat frying oil to 350ºF; follow cooking instructions for Pickle Chips.  Place cooked pickles on paper towels to drain; keep warm until ready to use
  2. Arrange lettuce in serving bowl, top with cheese, pork, tomatoes and Pickle Chips.  Drizzle with mustard dressing.
    (Makes 1 serving)