Go Back
Print
Antipasti salad
Print Recipe
Ingredients
Ingredients
mixed salad leaves 400g
2 bags
artichoke hearts 200g jar
drained
peppadews 100g
drained
celery 1 heart
sliced
red onion 2 small
sliced
dressing
red wine vinegar 4 tbsp
extra-virgin olive oil 6 tbsp
garlic 1 clove
crushed
Dijon mustard ½ tsp
caster sugar 1 tsp
Instructions
Method
STEP 1
Put the salad leaves, artichoke hearts, peppadews, celery and onion in a bowl. Add the dressing ingredients to a glass jar with a fitted lid, season and shake well. Pour over the salad just before serving and toss.
Notes
Adapted from olivemagazine.com