Antipasto Salad

Kat adds hard-boiled eggs and avocado slices to create this delicious twist on a traditional Italian Antipasto Platter. Thank you Kat from another great creation from your kitchen!

Ingredients (serves 4)
• 1 bag of mixed greens
• 2 hard-boiled eggs quartered
• 1 avocado sliced
• 2 strips of roasted red peppers
• ½ small red onion cut into rings
• ½ cup grape tomatoes halved
• 6-8 slices of prosciutto ham
• ½ cup cheese (i.e. Goat cheese, feta or blue cheese)
• 3 TBLS vomFASS San Gimignano Extra Virgin Olive Oil
• 3 TBLS vomFASS Aceto Balsamico Maletti
• Salt and Pepper to taste

Directions:
1. Assemble first 8 ingredients on a platter
2. Whisk together Maletti and Olive Oil, add salt and pepper to taste, drizzle over platter ingredients and enjoy!

Recipe notes: Other good vinaigrette pairings are vomFASS Don Carlos Extra Virgin Olive Oil with Vinagre Viejo (Aged Spanish Red Wine Vinegar) and San Domenico Extra Virgin Olive Oil with Aceto Balsamico Platinum.

Recipe Submitted by

Kat Drew-vomFASS, Cary, North Carolina