Antipasto Trifle Salad

From Cooking Channel
TOTAL TIME: 50 min
Prep: 50 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • One 15-ounce jar giardiniera in pickling brine
  • One 12-ounce jar pepperoncini in pickling brine
  • One 7-ounce jar pitted kalamata olives, drained
  • 8 ounces thinly sliced provolone
  • 8 ounces thinly sliced bresaola
  • 8 ounces thinly sliced mortadella
  • 8 ounces thinly sliced sopressata
  • 1 head escarole, shredded (about 3/4 pound)
  • 1 pint grape tomatoes, halved
  • One 18-ounce jar artichoke hearts, drained and cut into lengthwise into eighths
  • Toasted baguette, for serving
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        Directions

        1. Drain the giardiniera and the pepperoncini, reserving 2 tablespoons of the brine from each. Stem the pepperoncini, roughly chop and mix together with the giardiniera and olives in a medium bowl.

        2. Stack the provolone, bresaola, mortadella and sopressata and cut into quarters.

        3. Toss the escarole with the reserved brine. Put a third of the escarole in the bottom of an 8 by 5-inch trifle dish. Next, layer a third of the giardinera mixture, followed by a third of the tomatoes and then a third of the artichokes. Scatter half of the meat and provolone on top of the artichokes.

        4. Repeat the layering process 2 more times, so that there are three layers of all the components except the meat and provolone. The top layer will be artichokes. Serve on toasted baguette.

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        • on August 13, 2012

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          Wow! I would never have thought to make an antipasto trifle, but it was such a great way to serve it as a dinner side dish. What I love about antipasto is you can use whatever you have on hand and play around with it. We had pepperoni and hard salame instead of the suggested meats and it was very tasty.

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