{"id":1894,"date":"2013-07-22T09:51:03","date_gmt":"2013-07-22T16:51:03","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=1894"},"modified":"2017-02-18T14:33:07","modified_gmt":"2017-02-18T22:33:07","slug":"mediterranean-antipasto-salad","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/mediterranean-antipasto-salad\/","title":{"rendered":"Mediterranean Antipasto Salad"},"content":{"rendered":"

Have you heard the One Ingredient rule to making the perfect salad? No? It’s simple: never make a salad that is more than 1\/3 lettuce.<\/strong> That’s it. Follow that one rule and you will never again make a boring salad. <\/p>\n

The problem with most salads is that they’re often nothing more than uninspired, oily leaves of lettuce with a little color from carrots or tomatoes… if you’re lucky. Boring. Tasteless. You can do so much better.<\/p>\n

Instead, start by filling 1\/3 of your salad bowl with lettuce and then force yourself to find creative ways to fill the rest of the bowl. Not only will the salad be more nutritious (iceberg lettuce isn’t nearly as nutritious as beets or red peppers, for example) but the taste and vibrance will be 1.5 million times better. <\/p>\n

This antipasto (appetizer) salad is a great example. It has a little lettuce, but it’s mostly fresh asparagus, chickpeas, freshly roasted bell peppers, and artichoke hearts. Delicious. Eat it as a meal by itself, or make it as an appetizer before, say, a nice mushroom bolognese pasta<\/a> if you really<\/em> like your guests. \ud83d\ude42 <\/p>\n

\"Antipasto<\/p>\n

Makes 3 dinner servings or 5-6 appetizer servings<\/em><\/strong><\/p>\n

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Ingredients:<\/h4>\n
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