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Trader Joe’s Antipasto Salad

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Trader Joe’s Antipasto Salad

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  • 8 oz. grape tomatoes
  • 3 persian cucumbers
  • marinated artichokes (about 1 cup, 1/2 jar)
  • roasted red peppers (about 1/2 cup)
  • 1/3 cup red wine vinaigrette
  • 2 oz. salami
  • 2 oz. shaved parmesan


  1. Wash tomatoes and cucumbers.
  2. Slice the tomatoes in half. Slice the cucumbers in half moon shape. Add them to a medium size bowl.
  3. Lightly drain artichokes, but do not rinse! Roughly chop and add to bowl.
  4. Lightly drain roasted red peppers, but do not rinse! Roughly chop and add to bowl.
  5. Toss vegetables with dressing.
  6. Dice the salami and add to salad bowl. Toss together again and top with shaved parmesan and freshly ground pepper to taste.


  • EXTRAS: arugula, hearts of palm, balsamic glaze drizzle.
  • Eat within one day. If making ahead, don’t dress salad until you are ready to eat.

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