Thursday, July 29, 2010
Hey Good Lookin'! What You Got Cookin? Antipasto Salad
This was a hodge podge I put together the other night using up a bunch of leftovers and what we had in the fridge. It turned out to be a good, stick-to-your-ribs salad. This recipe produces 2 very healthy portions.
1 head of romaine lettuce
1 link smoked sausage diced and then heated on a skillet
4 petite artichoke hearts diced (I am able to get these jarred in water at my local wholesale club)
5-6 sun dried tomatoes diced (Again, wholesale club)
1 fresh tomato diced
1/2 pound roasted asparagus
1 TBSP Italian seasoning
1/2 TBSP garlic powder (if you use garlic salt, hold back on salt in the rest of the recipe)
Salt and pepper
1/2 cup grated Parmesan cheese
Preheat your oven or toaster oven to 450 degrees.
Chop up the lettuce and place into your serving bowls.
Clean the asparagus by snapping off the woody ends. Coat with olive oil , salt and pepper. I just put it in the pan, drizzled with olive oil and then salt and pepper and stirred with tongs. When the oven is ready, cook the asparagus for 8 minutes, stirring or shaking the pan half way through.
You can use the 8 minutes to finish the rest of the dish.
Dice the smoked sausage and place in a skillet over medium-medium high heat. Cook until thoroughly heated.
Dice the tomato, artichoke hearts, and sun dried tomatoes.
Once the asparagus is done, cut into small bites.
Combine the asparagus, smoked sausage, artichoke hearts, both tomatoes into a small bowl. Add a TBSP of olive oil, Italian seasoning and garlic powder or garlic salt. Then salt and pepper to taste. You may need to add more seasoning or garlic according to your taste.
Place this mixture over the romaine. Grate Parmesan cheese over the top. I like to use block Parmesan and grate with a micro planer. I used about 1/2 cup.