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Cauliflower Antipasto Salad

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Cauliflower Antipasto Salad

Directions

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Ingredients :

  • 1 medium head cauliflower, cut into bite-sized pieces
  • ½ cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon good-quality balsamic vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 pinch salt and ground black pepper to taste
  • 1 (14 ounce) can artichoke hearts in water, drained
  • 1 cup cherry or grape tomatoes, halved
  • ⅓ cup sliced black olives
  • ⅓ cup sliced green olives
  • 1 green bell pepper, cut into 1/2-inch pieces
  • 2 ounces Genoa salami, cut into bite-sized pieces
  • 2 ounces Asiago cheese, diced
  • 3 ounces prosciutto, slices rolled and cut in half
  • 1 tablespoon chopped fresh basil, or to taste
  • Methods :

  • Step 1

    Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.

  • Step 2

    Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.

  • Step 3

    Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.

  • Step 4

    Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

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