Some of my favorite dishes come about as a result of being short on options. This antipasto salad that I had for lunch a couple days ago was one of those — a super quick, easy lunch!
It starts with me standing in front of the open fridge, thinking – Let’s see, what’s on hand? Mixed greens, Genoa salami, mini peppers, a block of Parm. Hmm, I could make an Italian salad out of that. Cut the salami in quarters, slice the peppers very thin, toss that together in a bowl. Shave in some Parmesan, using a vegetable peeler.
This Creamy Italian Dressing would have been nice, but since I didn’t have it on hand, I put 1 T. of red wine vinegar, 2 T. of olive oil, and a tiny squirt of dijon mustard in a baby food jar, and shook that up. Then decided some salt and pepper would be good, too, so added a few dashes of each, and shook it again. Instant vinaigrette!
Poured that over the salad, and tossed in some pine nuts. These add a bit of crunch and a little bit of sweetness. (If you like olives and have some on hand, that would be a good addition, too.)
Bonus: it’s Paleo-friendly, Whole30 compliant (without the Parm), sugar-free, gluten-free, and low carb!
Pretty quick, easy lunch — and doggone good for five minutes and on-the-fly! So good, in fact, it will be showing up as a side dish at dinner tonight. 🙂
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