Dessert: Antipasto Trifle Salad

Ingredients

One 15-ounce jar giardiniera in pickling brine
One 12-ounce jar pepperoncini in pickling brine
One 7-ounce jar pitted kalamata olives, drained
8 ounces thinly sliced provolone
8 ounces thinly sliced bresaola
8 ounces thinly sliced mortadella
8 ounces thinly sliced sopressata
1 head escarole, shredded (about 3/4 pound)
1 pint grape tomatoes, halved
One 18-ounce jar artichoke hearts, drained and cut into lengthwise into eighths
Toasted baguette, for serving

Instructions

Drain the giardiniera and the pepperoncini, reserving 2 tablespoons of the brine from each. Stem the pepperoncini, roughly chop and mix together with the giardiniera and olives in a medium bowl. 2. Stack the provolone, bresaola, mortadella and sopressata and cut into quarters. 3. Toss the escarole with the reserved brine. Put a third of the escarole in the bottom of an 8 by 5-inch trifle dish. Next, layer a third of the giardinera mixture, followed by a third of the tomatoes and then a third of the artichokes. Scatter half of the meat and provolone on top of the artichokes. 4. Repeat the layering process 2 more times, so that there are three layers of all the components except the meat and provolone. The top layer will be artichokes. Serve on toasted baguette.

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