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Antipasto Salad with Tuna
Ingredients
- 1 head iceberg lettuce chopped
- 1 head green leaf or Romaine lettuce chopped
- 1 4 ounce package thinly sliced prosciutto*
- ¼ cup pepperoncini or sliced banana peppers*
- 1 jar marinated artichokes*
- ½ red onion thinly sliced
- 1 cup cherry tomatoes halved
- ¼ cup Kalamata olives pitted
- ½ cup roasted red pepper thinly sliced
- ¼ cup fresh basil
- 1 tablespoon olive-oil packed capers
- 1 5 ounce can wild caught tuna packed in water
- Optional: ½ cup vegan feta* see notes
- To serve: fresh lemon sliced
Creamy Lemon Dijon Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 date
- 1 tablespoon Dijon mustard*
- 1 tablespoon herbs de Provence or Italian herb blend
- 1 clove garlic
- ¼ teaspoon sea salt
- ¼ teaspoon cracked black pepper
Directions
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In a large serving bowl or platter, combine iceberg and Romaine lettuce.
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Layer remaining ingredients on top, finishing with fresh basil.
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For dressing, combine all ingredients in high-speed blender; process for 30 seconds on high speed.
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Just before serving, toss with dressing (or serve on the side). Serve with lemon wedges.
Recipe Notes
Be sure to choose ingredients that work best for you. “Cheese,” even with compatible ingredients, may trigger cravings for some.
*Check all ingredients for Whole30 compatibility.