Antipasto Trifle Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
- Stack the provolone, bresaola, mortadella and sopressata and cut into quarters.
- 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.
- 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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