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%