Ingredients
Units
Scale
For the Salad:
- 2 cups shredded cabbage (can omit)
- 3 medium cucumbers, diced
- 4 oz prosciutto
- 14 oz canned artichokes, quartered
- 6.5 oz sliced green olives
- 6.5 oz sliced black olives
- 1/4 cup diced pimentos
- 4 oz mild banana peppers
- 1/4 cup fresh chives, chopped (or 2 tbsp dried chives)
- 1/4 cup fresh basil, chopped (or 2 tbsp dried basil)
- 2 tbsp sundried tomatoes
For the Salad Dressing:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Italian seasoning (or 1 tsp of each: dried oregano, dried parsley, dried onion powder)
- 1 garlic clove, minced
- 1/4 cup liquid reserve from canned goods.
- salt and pepper to taste
Instructions
- Drain the canned ingredients, reserving some of the liquid. Set the liquid aside.
- Add all the drained salad ingredients, cucumber and shredded cabbage (if using) in a large mixing bowl.
- Make the salad dressing by placing all dressing ingredients in a mason jar and shaking vigorously. Taste the dressing and add additional salt and pepper.
- Pour dressing over salad and toss to evenly coat.
Notes
- Since the recipe calls for using the liquid from the cans, make sure that you are using organic products without any additives.
- This recipe made a very large salad so feel free to cut the ingredients in half
- To make this recipe vegan, just eliminate the prosciutto
- If you don't have prosciutto, you can replace it with any leftover, cooked protein such as chicken or bacon.
- I sometimes add crumbled blue cheese or Parmesan cheese for Mr. Grumbles.
- If you plan on making this salad ahead of time, combine all the ingredients EXCEPT for the salad dressing and store the bowl in the fridge. Add the salad dressing 30 minutes before serving to allow the flavours to blend.
- Prep Time: 10 minutes
- Category: Salad
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 12 large servings
- Calories: 137
- Sugar: 2 g
- Fat: 10 g
- Carbohydrates: 7.9 g
- Fiber: 1.3 g
- Protein: 1.3 g
