***edit: I am so sorry everyone but I screwed up and accidentally deleted the pictures to this post. I am going to make this again in the future, and I promise to upload the step-by-step pictures again! Sorry!***

I don’t particularly love salad. I want something of substance that I don’t have to eat delicately with a fork and knife. Paleo Kings and Queens love to tout the BAS (big-ass salad) as an integral part of their diets. Are they full of veggies? Yes. Do they travel well? Yes. Are they easy to prepare? Of course. I still don’t love salad. See below for exhibit A:

Lucky for me, that salad was followed by a much lovelier BAS – big ass steak (a rib-eye, to be precise). All of this being said, I finally found a filling salad that I love. Granted an antipasto salad doesn’t quite fall into the typical salad category (lack of lettuce, I presume), it’s still full of veggies and protein tossed in a yummy dressing.

Jersey Mike’s Sub in a Tub – this, to me, is also an acceptable salad 😛

So in honor of my disdain for traditional salads, I give to you an easy and delicious alternative BAS (big ass salad) – the Paleo-Friendly Antipasto Salad!
Gather your salad ingredients: salami, pitted black olives, artichoke hearts, sundried tomatoes, roasted red peppers, fresh basil and fresh parsley. The fresh herbs are absolutely vital – dried herbs will not suffice. Gather the dressing ingredients: olive oil, white wine, shallots, garlic, Dijon mustard, Italian seasoning, granulated garlic, honey, sea salt, and ground black pepper. 

This – to me – is optional. I grilled up some chicken breasts (seasoned with S&P) and chopped them into small pieces.

If I did this again, I would either use chicken thighs (because they always stay moist), or use nothing at all. In my opinion, chicken breast isn’t good for anything more than soup because it is so dry and awful.

Combine all the salad ingredients in a large bowl and set aside.
Combine all the dressing ingredients in a container with a tight-fitting lid.
Cover and shake, shake, shake.

Now for the fun part – take all of your pretty ingredients…

Combine them in a bowl…and toss with dressing! Easy and delicious. Enjoy!

Print

Paleo-Friendly Meals: Antipasto Salad

Total Time: 20 minutes

Number of servings: 8

Per Serving 432 calories

Fat 33 g

Carbs 16 g

Protein 15 g

8

Ingredients

For the salad:

• 1-1/2 cups pitted black olives
• 2 cups artichoke hearts, frozen or in water (be sure to squeeze out any excess liquid with a paper towel)
• 1 cup sliced sundried tomatoes
• 1 cup sliced roasted red peppers
• 8 ounces hard salami, sliced into wedges
• 1-1/2 cup diced grilled chicken (white or dark, but dark is better)
• 3 tablespoons chopped fresh basil leaves
• 3 tablespoons chopped fresh parsley

For the dressing:

• 2/3 cup olive oil
• 1/3 white wine
• 2 tablespoons minced shallot
• 1 clove garlic, minced
• 1-1/2 teaspoons Dijon mustard
• 1-1/4 teaspoons Italian seasoning
• 1 teaspoon granulated garlic
• 1 teaspoon honey
• 1/2 teaspoon sea salt
• Freshly ground black pepper to taste

Instructions

1. Combine salad ingredients in a large bowl. Set aside.
2. In a container with a tight fitting lid, combine all of the dressing ingredients and shake, shake, shake.
3. Pour the dressing over the salad and toss to coat.
4. Enjoy!