• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsZinc, Copper, Natrium, Manganese, Calcium, Potassium, Iron, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups giardiniera Italian hot pickled vegetable salad ( pepperoncini , cauliflower, carrots and celery) drained, available on Italian foods aisle, chopped

  2. 2 romaine hearts, chopped

  3. 1/2 cup pitted good quality olives, any variety

  4. 1/3 pound stick pepperoni or stick salami, diced

  5. A handful flat-leaf parsley , chopped

  6. 2 tablespoons red wine vinegar , eyeball it

  7. 4 tablespoons prepared pesto

  8. 3 to 4 tablespoons extra-virgin olive oil, eyeball it

  9. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Combine salad ingredients in a bowl and dress salad with vinegar, extra-virgin olive oil, then season with salt and pepper, to your taste. In a small bowl, add 4 tablespoons pesto and a splash of red wine vinegar. Slowly pour in extra-virgin olive oil until the dressing just comes together. Drizzle the dressing over top of salad.


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