***edit: I am so sorry everyone but I screwed up and accidentally deleted the pictures to this post. I am going to make this again in the future, and I promise to upload the step-by-step pictures again! Sorry!***
I don’t particularly love salad. I want something of substance that I don’t have to eat delicately with a fork and knife. Paleo Kings and Queens love to tout the BAS (big-ass salad) as an integral part of their diets. Are they full of veggies? Yes. Do they travel well? Yes. Are they easy to prepare? Of course. I still don’t love salad. See below for exhibit A:
Lucky for me, that salad was followed by a much lovelier BAS – big ass steak (a rib-eye, to be precise). All of this being said, I finally found a filling salad that I love. Granted an antipasto salad doesn’t quite fall into the typical salad category (lack of lettuce, I presume), it’s still full of veggies and protein tossed in a yummy dressing.
So in honor of my disdain for traditional salads, I give to you an easy and delicious alternative BAS (big ass salad) – the Paleo-Friendly Antipasto Salad!
Gather your salad ingredients: salami, pitted black olives, artichoke hearts, sundried tomatoes, roasted red peppers, fresh basil and fresh parsley. The fresh herbs are absolutely vital – dried herbs will not suffice. Gather the dressing ingredients: olive oil, white wine, shallots, garlic, Dijon mustard, Italian seasoning, granulated garlic, honey, sea salt, and ground black pepper.
This – to me – is optional. I grilled up some chicken breasts (seasoned with S&P) and chopped them into small pieces.
If I did this again, I would either use chicken thighs (because they always stay moist), or use nothing at all. In my opinion, chicken breast isn’t good for anything more than soup because it is so dry and awful.
Combine all the salad ingredients in a large bowl and set aside.
Combine all the dressing ingredients in a container with a tight-fitting lid.
Cover and shake, shake, shake.
Now for the fun part – take all of your pretty ingredients…