This easy-to-prepare and very colourful salad is the perfect take-to-work lunch. Or serve as a side salad or bring to a neighbour’s casual backyard potluck party. Antipasto is best served at room temperature.

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Servings: 6

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Ingredients

  • 1 bunch Ontario Asparagus, about 1 lb (500 g)
  • 1 each Ontario Greenhouse Sweet Orange and Yellow Pepper
  • 3 tbsp (45 mL) olive oil
  • Salt
  • 1/2 cup (125 mL) Ontario Mini Mini Bocconcini, cut in half
  • 1-1/2 cups (375 mL) Ontario Greenhouse Cherry Tomatoes
  • 2 tbsp (25 mL) balsamic vinegar
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1/3 cup (75 mL) thinly shredded fresh Ontario Basil

Instructions

Break off asparagus stems where they snap easily; discard ends or use for stock. Diagonally slice asparagus in half. Core and seed orange and yellow peppers; slice into 1/2-inch (1 cm) wide strips. Place asparagus on rimmed baking sheet and peppers on another. Toss each with 1 tbsp (15 mL) oil and pinch of salt. Roast in 400°F (200°C) oven until tender, 5 to 7 minutes for asparagus and 8 to 10 for peppers. Turn into large bowl.

Stir in bocconcini, tomatoes, remaining oil, vinegar, pepper flakes and pinch of salt. Cover and refrigerate for up to 1 day.  Stir in basil right before serving.

Tip: Try spreading a wrap with a little hummus, then fill with salad. Wrap and enjoy as a vegetarian sandwich.

Nutritional information

  • Protein: 5.0 grams
  • Fat: 10.0 grams
  • Carbohydrates: 9.0 grams
  • Calories: 140
  • Fibre: 3.0 grams