Antipasto salad with Flame Roasted Ham


1 iceberg lettuce, leaves separated
400g D’Orsogna Flame Roasted Sweet Dijon
Mustard Leg Ham
230g jar marinated artichoke hearts
200g Solanato tomatoes, halved
180g Baby Pepper Bels stuffed with feta, quartered
1/4 cup pitted Kalamata olives, halved
1/2 small red onion, thinly sliced
1/3 cup extra virgin olive oil
1 tbs balsamic vinegar
1/4 tsp oregano

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Lunch Dinner Healthy

Cooking Instructions

  1. In a large bowl, arrange lettuce, ham, artichokes, tomato, stuffed peppers, olives and onion.
  2. Drizzle with oil and balsamic vinegar and season with salt, pepper and oregano, and serve.

instructions image antipasto2


Lunch Dinner Healthy
Serves 4
Prep 15mins

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