Pesto Antipasto Salad

Ingredients

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

Directions

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

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