Italian vegetable + antipasto salad

• Gluten free

• Meat

  • 4 oz Pepperoni, hard
  • 4 oz Salami, hard

• Produce

  • 1 tsp Basil, dried
  • 3 Carrots
  • 1 small head Cauliflower
  • 1 container Cherry tomatoes
  • 1 English cucumber
  • 2 Garlic cloves, large
  • 2 Green bell peppers
  • 1 tsp Oregano, dried
  • 1 Pepperoncini + parsely
  • 1 tsp Thyme, dried

• Condiments

  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1 Salt + pepper
  • 1/2 tbsp Sugar

• Oils & Vinegars

  • 6 tbsp Apple cider vinegar
  • 1/2 cup Olive oil, quality

• Dairy

  • 4 oz Provolone cheese

Found on kellysambitiouskitchen.com

Description

Ingredients

• 3 carrots, peeled + chopped
• 2 green bell peppers, chopped
• 1 small head of cauliflower, cut into small florets + stems removed
• 1 english cucumber, chopped
• 1 container of cherry tomatoes
• 4oz hard pepperoni, chopped into cubes
• 4oz hard salami, chopped into cubes
• 4oz provolone cheese, chopped into cubes
• pepperoncini + parsely, to taste for garnish
• ½ cup quality olive oil
• 6 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ tablespoon sugar
• 2 large garlic cloves, finely minced
• salt + pepper

Directions

• mix all of the ingredients together, set aside.
• in a large mixing bowl, combine all of the chopped vegetables, meats + cheese.
• pour the vinaigrette over the top + mix VERY WELL too coat + combine.
• let the salad chill in the fridge for at least 2 hours before serving.
• sprinkle with parsley just before serving + enjoy!