Lunch: Antipasto Platter

Recipe by Sara Foster This antipasto dish can be as straightforward or bold as what you have in your pantry or refrigerator. Guests select their favorites from the spread, so this is an appetizer that's guaranteed to please. Prep: 10 minutes.

This recipe includes superfoods such as:

Salmon, Nuts

Health benefits of Antipasto Platter

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 (10-ounce) box of breadsticks, crostini, or crackers
1 cup niçoise or kalamata olives
1/2 cup cornichons (or sweet or dill pickles)
1 (6-ounce) jar marinated artichoke hearts, drained
1 (12-ounce) jar pickled vegetables
1/2 cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
1 pear or apple, sliced
1/2 cup dried apricots, figs, or dates
1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
1/2 cup extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
Fresh rosemary sprigs
1/2 cup Dijon mustard
Dress it up: wedges of cheese, such as sharp Cheddar, Parmigiano-Reggiano, Manchego, Asiago; meats and fish, such as Genoa salami, soppressata, prosciutto, capicola, smoked salmon, steamed shrimp

Instructions

Arrange first 9 ingredients on a large platter or cutting board. Pour olive oil into a small bowl, and add sea salt, pepper, and rosemary. Place mustard in a separate small bowl. Set out small plates for guests to help themselves and several small bowls to collect olive pits.

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