A full-bodied dressing gives this salad a unique taste.
Diet Types: Vegetarian, Wheat Free
Ingredients:
DRESSING:
1 tablespoon olive oil
2 tablespoons flax seed
2 cloves garlic
2 tablespoons white wine vinegar
2 tablespoons water
2 tablespoons chopped fresh herbs (parsley, oregano, or basil)
1/2 teaspoon dry mustard
1/4 teaspoon salt
ground pepper to taste
SALAD:
6 cups washed, dried, torn and chilled iceburg lettuce
1 4 1/2 ounce can, sliced pitted ripe olives
1 6 ounce jar, marinated artichoke hearts (drain and reserve liquid)
12 mushrooms, halved
12 cherry tomatoes, halved
2 tablespoons grated Parmesan cheese
Garnish with pickled peperoncini peppers, red onion or green pepper rings (optional).
Serves: 6
Cooking Time: Under 15 minutes
Instructions:
In a small saucepan, over medium heat, heat olive oil and flax seed until seed starts to darken and pop, about 1 1/2 minutes. Add garlic, cook and stir for 30 seconds. Remove from heat. In a blender, combine vinegar, water, herbs*, dry mustard, salt and pepper, toasted flax seed mixture and reserved artichoke liquid. Blend until flax seed is course, about 1 minute. In a large bowl, toss lettuce, olives, artichoke hearts, mushrooms and tomatoes with salad dressing and Parmesan cheese. Divide salad onto 6 chilled plates. Garnish with pickled pepper, onion, or pepper rings. *Fresh herbs can be parsley, oregano, or basil.
Nutrition Facts (Brief Analysis):
Serving Size: 1
Servings per Recipe: 6
Calories: 114
Calories from Fat: 62
Total Carbs: 11g
Dietary Fiber: 5g
Protein: 5g
Doctor WatchDog Notification ServiceShare This
Sphere It
0 Responses to “Antipasto Salad with Toasted Flax Seed Dressing”