Late Night Antipasto Salads with Low-Cal Red Wine Vinaigrette Dressing

January 26, 2013

Ciao, everyone!  And a Happy 2013 to you, as well!

The Best Antipasto!

The Best Antipasto!

We’ve been travelling, so there hasn’t been much time for cooking.  I’ve missed reaping the benefits of The Chef’s culinary delights!  Now that we are settled in (for a while any way),  we have been enjoying our late-night dinners once again.  This week, I was treated to my absolutely most favorite salad:

The Antipasto!

Ingredients:

  • 1/2 head Iceberg lettuce
  • 1 dozen pitted black olives
  • 1 medium yellow onion, chopped
  • 6 sweet red and yellow peppers
  • 2 marinated artichoke hearts
  • 4 ounces sliced American cheese
  • 1/8-ounce Italian salami (thinly sliced)
  • 1/8-ounce Prosciutto (thinly sliced)
  • 1 dozen grape or cherry tomatoes
  • 2 tbsp grated Parmesan cheese
Directions:
1. Saute the onions and peppers in olive oil for 5 minutes or until tender.
2. Break up the lettuce on each plate and arrange the toppings.
3. Sprinkle each plate with grated parmesan cheese and pepper to taste.
4.  Mange!

The Chef topped it off with a revised edition of a salad dressing that I found via Pinterest from Mel’s Kitchen Cafe.

Low-Calorie Red Wine Vinaigrette:

Ingredients:

Another Version of The Antipasto with the Low-Fat Red Wine Vinaigrette Dressing

Another Version of The Antipasto with the Low-Fat Red Wine Vinaigrette Dressing

  • 1 cup red wine vinegar
  • 5 tbsp Splenda or other sugar substitute
  • 1/4-cup red onions, finely grated (about 1/4 of a large red onion)
  • 2 tbsp Dijon mustard
  • 1/2-tsp sea salt
  • ground pepper to taste
  • 1-cup canola oil

(This will make about 18 ounces of salad dressing.)

Mix the above ingredients together in a bowl and serve in a cruet!

Then, simply enjoy over your favorite salads!

We think that you will enjoy our salad and the revised edition of Mel’s sister-in-law, Mary’s delicious dressing!

We are looking forward to Super Bowl Sunday – the food more than the sport!  And we will be sharing Our Foodie Trio with you next week!

A presto,

Katherine and The Chef

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