Antipasto Broccoli Salad
Category
Salads
Servings
Prep Time
This super-easy potluck side comes together in just 20 minutes and is a huge hit at parties from summer to the holidays.
Ingredients
¼ cup extra-virgin olive oil
¼ cup red-wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, grated
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
½ teaspoon crushed red pepper
1 pound fresh broccoli florets, chopped (about 5 cups)
½ cup diced red onion
-
8 ounces Cabot Seriously Sharp Cheddar Cheese, diced
- 4 ounces salami, diced (¾ cup)
½ cup chopped peperoncini
Directions
WHISK oil, vinegar, mustard, garlic, oregano, salt, and crushed red pepper in a large bowl.
ADD broccoli florets and diced red onion, and gently massage the broccoli so it softens the slightest bit. Let sit for 15 minutes.
ADD diced cheddar, salami, and peperoncini. Mix to combine well.
Nutrition
Nutrition
- Serving Size
- 1/8 recipe
- per serving
- Calories
- 250
- Fat
- 21 grams
- 32%
- Saturated Fat
- 8 grams
- 40%
- Cholesterol
- 45 milligrams
- 15%
- Sodium
- 850 milligrams
- 35%
- Carbs
- 6 grams
- 2%
- Fiber
- 2 grams
- 8%
- Sugar
- 0 grams
- Protein
- 12 grams
- Calcium
- 42 milligrams
- 25%
Recipe Tips
Any of your favorite Cabot cheeses will work well for this healthy and delicious
chopped salad. Try a flavored cheddar like Garlic Herb or Smoky Bacon - yummm!
Lactose Free and Gluten Free!
