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    ANTIPASTO SALAD

    SERVES 4

    PREP TIME: 10 minutes

    COOK TIME: —

    This salad is great on its own, served on a bed of greens, or as a side to something a bit more substantial, like grilled steak.

    1 (12-oz/340-g) jar roasted red peppers, drained and roughly chopped

    1 (6½-oz/185-g) jar marinated artichoke quarters, drained and roughly chopped

    1 (4-oz/113-g) can sliced cremini mushrooms, drained

    4 ounces (115 g) salami, sliced

    3 tablespoons capers, drained

    ¾ cup (210 ml) vinaigrette of choice

    Place all the ingredients in a large mixing bowl. Toss to coat, then serve.

    MAKE IT AT HOME

    Replace store-bought vinaigrette with one of my homemade versions. My favorite for this recipe is the Herby Vinaigrette.

    HERBY VINAIGRETTE & MARINADE

    MAKES 1⅓ cups (315 ml)

    PREP TIME: 5 minutes

    COOK TIME: —

    This recipe is awesome for midsummer when fresh herbs from the garden are at their peak.

    I added a healthy dose of oregano oil to this dressing because oregano oil is a potent antibiotic that has the potential to heal many ailments, and it is a great addition to any no-cook recipe that calls for oregano. In addition to its antibiotic properties, it is anti-inflammatory; aids in gut health; assists with yeast infections; balances cholesterol; helps with acne, dandruff, warts, psoriasis, muscle pain, and varicose veins; and so many other things. You can find oregano oil in many health food stores or pharmacies. It comes as a liquid or gel capsule. I like to buy the gel caps because they’re more versatile. To use them in a recipe, I just cut one open and add a few drops to what I’m making.

    If you don’t want to use oregano oil, simply double the amount of fresh oregano.

    1 cup (240 ml) light-tasting oil, such as avocado oil or light olive oil

    ¾ cup (180 ml) apple cider vinegar

    4 cloves garlic

    ¼ cup (45 g) fresh rosemary leaves

    2 tablespoons fresh oregano leaves

    1 (½-oz/14-g) packet fresh chives

    1 teaspoon finely ground sea salt

    1 teaspoon ground black pepper

    8 drops oregano oil, or 2 tablespoons additional fresh oregano leaves

    1. Place all the ingredients in a food processor or blender. Blend until smooth.
    2. Use immediately or transfer to a 14-ounce (415-ml) or larger airtight container for later use.
    3. When ready to serve, give the container a little shake and enjoy.

    STORE IT: Keep in the fridge for up to 5 days.

    STORE IT: Keep in an airtight container in the fridge for up to 3 days.

    Per serving, made with Herby Vinaigrette & Marinade:

    calories: 433 | calories from fat: 338 | total fat: 38.9 g | saturated fat: 7 g | cholesterol: 20 mg

    sodium: 1335 mg | carbs: 13.5 g | dietary fiber: 4.4 g | net carbs: 9.1 g | sugars: 5 g | protein: 7.3 g

    FAT : 81%
    CARBS : 12%
    PROTEIN : 7%