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Pesto Antipasto Salad

Pesto Antipasto Salad


  • 3/4 cup whole natural almonds
  • 1 cup parsley sprigs
  • 3 tablespoons dry basil
  • 2 cloves garlic, minced
  • 1/2 cup almond oil
  • 1/3 cup red wine vinegar
  • 1 jar (6 oz.) marinated artichoke hearts
  • 1/2 cup grated Parmesan cheese
  • 1 quart chopped iceberg lettuce
  • 1 quart torn red leaf lettuce
  • 2 cups cauliflower flowerettes, blanched
  • 1 cup salami strips
  • 1 cup sliced fresh mushrooms
  • 1 cup cherry tomatoes, halved
  • 1 cup pitted ripe olives
  • 1/2 cup thinly sliced red onion
  • 1/2 cup green pepper strips



Spread almonds in shallow pan. Toast at 350°F, 15 minutes, stirring once or twice; cool. Grind 1/4 cup almonds finely in food processor or blender jar. Add parsley, basil and garlic. Blend until finely chopped. Stir in almond oil, red wine vinegar, marinade from artichoke hearts and Parmesan cheese; mix well; set aside. Toss iceberg and red leaf lettuce with cauliflower, salami, mushrooms, tomatoes, olives, red onion green pepper, artichoke hearts and remaining 1/2 cup toasted almonds. Toss lightly with dressing to serve.

Nutritional Analysis

Per serving for 6 servings:

Calories 338
Fat 29g
Saturated 4.7g
Monounsaturated 18.2g
Polyunsaturated 5.1g
Carb 12g
Protein 10.5g
Cholesterol 22mg
Fiber 5.25g
Calcium 163mg
Magnesium 71mg
Sodium 683mg
Potassium 443mg
Vitamin E 10mg*
Gluten-free recipe? yes

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California