Page 17 - CookBook-2020-V14

ANTIPASTO

SALAD

INGREDIENTS INSTRUCTIONS

14 Oz. - Ambrosia® Sliced Ripe Olives Drain all canned items, slice hearts of palm into small
1 Cup - Ambrosia® Marinated Artichokes medallions, wash romaine hearts.
½ Cup - Marinade from Artichokes
1 Cup - Ambrosia® Pitted Kalamata Olives Combine ingredients into a large bowl, (minus the marinade,
28 Oz. - Ambrosia® Hearts of Palm olive oil, and glaze), and mix thoroughly.
½ Cup - Ambrosia® Non-Pareille Capers Add marinade and olive oil, stir well, add salt & pepper.
28 Oz. - Ambrosia® Fire Roasted Pepper Strips
¼ Cup - Ambrosia® Olive Oil Lay antipasto salad over whole romaine leaves, drizzle with
¼ Cup - Ambrosia® Sun Dried Tomatoes Julienne glaze, serve and enjoy!
As Needed - Ambrosia® Kosher Salt & Pepper
Ambrosia® Balsamic Glaze to drizzle
Romaine Hearts for garnish