Antipasto Salad with Toasted Flax Seed Dressing

A full-bodied dressing gives this salad a unique taste

Authored by: Flax Council of Canada

  • Print Recipe
  • Cooking Time: Under 15 minutes
  • Serves: 6
  • Suitable Diets: Vegetarian, Wheat Free

Ingredients

  • DRESSING
  • 1 tablespoon olive oil
  • 2 tablespoons flax seed
  • 2 cloves garlic
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 2 tablespoons chopped fresh herbs parsley, oregano, or basil
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • ground pepper to taste
  • SALAD
  • 6 cups washed, dried, torn and chilled iceburg lettuce
  • 1 4 1/2 ounce can, sliced pitted ripe olives
  • 1 6 ounce jar, marinated artichoke hearts drain and reserve liquid
  • 12 mushrooms, halved
  • 12 cherry tomatoes, halved
  • 2 tablespoons grated Parmesan cheese
  • Garnish with pickled peperoncini peppers, red onion or green pepper rings optional

Directions

In a small saucepan, over medium heat, heat olive oil and flax seed until seed starts to darken and pop, about 1 1/2 minutes. Add garlic, cook and stir for 30 seconds. Remove from heat. In a blender, combine vinegar, water, herbs, dry mustard, salt and pepper, toasted flax seed mixture and reserved artichoke liquid. Blend until flax seed is course, about 1 minute. In a large bowl, toss lettuce, olives, artichoke hearts, mushrooms and tomatoes with salad dressing and Parmesan cheese.Divide salad onto 6 chilled plates. Garnish with pickled pepper, onion, or pepper rings.Fresh herbs can be parsley, oregano, or basil.