with Sundried Tomato Dressing

RECIPE SUMMARY

Antipasto Salad with Sundried Tomato Dressing

Makes 2 Servings: Counts Towards 1 tablespoon Oil, 2 cups vegetables

INGREDIENTS

1 cup White Wine Vinegar

2 tbsp Olive Oil

2 tbsp Oregano, dried

2 tbsp Thyme, dried

1/2 tsp Red Pepper Flakes (or to taste)

1 tbsp Sea Salt

4 Cloves of Garlic, peeled and smashed

1/2 cup Onion, sliced

1 cup Cucumber, sliced

1 cup Bell Pepper, sliced

1 cup Mushrooms, sliced

1/2 cup Tomatoes

4 cups Mixed Greens

4 tbsp Walden Farms Sun Dried Tomato Dressing

4 tbsp Reduced Fat Feta (optional)

DIRECTIONS

In a medium bowl or dish, combine the white wine vinegar, oregano, thyme, red pepper flakes, and sea salt. Add in the garlic cloves, sliced onion, cucumber, bell pepper, mushrooms, then set the bowl aside in the refrigerator for at least 30 minutes or up to 1 week.

To assemble the salad, create a bed of mixed greens and place the pickled vegetables on top of the greens; drizzle with the Walden Farms Sun Dried Tomato Dressing and reduced fat feta cheese.

*To make this into a meal top with grilled or pan seared chicken*

Ingredients