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
- Place all the ingredients in a food processor or blender. Blend until smooth.
- Use immediately or transfer to a 14-ounce (415-ml) or larger airtight container for later use.
- 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%