This past weekend I had a lasagna dinner request, so I decided to make a composed antipasto salad to go with it, and it was certainly worth a picture.
I do similar salads, when I’m cooking at the lodge, they have a certain “wow” factor. Although I use a huge salad bowl at the lodge, at home I’ve started making salads in a shallow oblong dish, so you don’t have to dig for all the good stuff!!
It’s not really a recipe, you just put things together that you like, and that look good. For this one, I use romaine with julienne salami and peppers on top. You can pretty much tell what the other ingredients are – grape tomatoes, olives, carrots, orange pepper strips, avocado, and there’s smoked paprika on the egg wedges.
