Antipasto Trifle Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 894
- Total Fat
- 55
- Saturated Fat
- 23
- Carbohydrates
- 42
- Dietary Fiber
- 13
- Sugar
- 6
- Protein
- 62
- Cholesterol
- 177
- Sodium
- 5563
- Total: 50 min
- Prep: 50 min
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
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.