Baby Tomato Antipasto Salad

Kiddos …

This recipe isn’t deep-fried.

It isn’t drenched in barbecue sauce.

There isn’t gooey cheese … and it doesn’t involve using beer to complete the recipe (although, who says you can’t enjoy a nice cold beer with a meal ?!?! :))

It’s not even finger food to be honest.

But it’s delicious. And it’s fresh. It’s loaded with veggies. And the word Antipasto makes me feel a little Italian (pretty much my lifelong dream)

It’s delicious and if you want, you can make this along with all your yummy goodies for Superbowl sunday.

Orrr …. I have a wicked-good idea!!

How about you make this salad today – – load up on it until Sunday and then go carb-cheese-anything&everything deep fried  crazy come Game Day 🙂

Genius huh? – – I’m all for balance 😉

I’ll be honest – – that’s my plan annd I caaannn’ttt waaaaiiiiittt!!

I have to be honest though … I don’t know a single thing about football. I don’t know who’s playing this weekend ( I over heard someone say something about the patriots … mmmyea… okay, that sounds good – – don’t yell at me if im wrong). I don’t know what end zone means … nor where any of the players are supposed to run.

On the other hand …

I know it’s good to get a touch down and I know there will be amazing food on sunday. But until then, I shall chow down on this deliciousness until it’s wing day

– care to join me ?

Baby Tomato Antipasto Salad

4 Containers of Baby Tomatoes ( approximately 6 cups)

1 Cup Black Kalamata Olives

1 Cup Pimento Stuffed Manzanilla Olives

1 Cup Marinated Artichokes

1 Cup Roasted Red Peppers – chopped

2 Cups Small Pearl Bocchini cheese

5 Cloves of garlic – minced

1/3 Cup Fresh Parsley

1/3 Cup Fresh Thyme

1/3 Cup Fresh Rosemary

1/4 Cup Extra Virgin Olive Oil

3 Tbsp Sea Salt

3 Tbsp Black Pepper

Directions:

In a large bowl, add all of the the ingredients.

Mix well and ….

Eat’em up or refrigerate until you’re ready to mangia!!

Buon appetito Sweet Hearts!!

xoxox

Triple Berry Fennel Salad with Maple Mustard Dressing

Want to know something weird – I adore fruits in my salad…. but I don’t like fruit salad.

I’ll eat all the fruits in a fruit salad separately – – but add them all in a bowl and I’ll pass – weird right? I think I just don’t like them touching … I know, that sounds creepy – – sorry 😦

Want to know something else, I adore salads. They’re just so fresh and versatile. Whatever you have on hand, throw it on top some greens – add some grains, nuts or seeds and *bham* you have yourself a salad.

Winter, spring, summer or fall – – I would be content to eat salads morning, noon and night (but then after, please pass me the most luxurious, butter filled cookie you have ;))

It’s about balance. If I eat a salad or two, I can eat desert ( a hundred times – – what, *who said that* lol)

So, ladies and gents – – I present to you one of my favourite salads.

Triple Berry Fennel Salad with Maple Mustard Dressing

Triple Berry Fennel Salad

3 Cups Baby Spinach Mixed Greens

1 Medium sized head of fennel, finely sliced

1 Cup sliced Strawberries ( approximately 5 large strawberries)

1 Cup Blackberries

1 Cup Blueberries

Directions:

Easy-peasy : take all of the above and mix together.

Maple Mustard Salad Dressing

1/2 Cup Extra Virgin Olive Oil

3 Tbsp Apple Cider Vinegar

1 Cup Maple Syrup

1/4 Cup Dijon Mustard

1 Tbsp Black Pepper

1/2 Tbsp  Ground Garlic Powder

Directions:

Whisk together the extra virgin olive oil, apple cider vinegar and maple syrup.

Add the Dijon Mustard, Black pepper and ground garlic powder.

Refrigerate until ready to use, or add this liquid love to your salad and enjoy!!

Be Sweet, my loves

xox