Quick Pickled Vegetable Antipasto Salad

Ingredients

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The following ingredients have 4 Servings

• 1 1/2 cup pickled veggies (I used zucchini, green beans and cauliflower
• 1 1/2 cup garden veggies (I used grape tomatoes, peppers and red onions)
• 3 oz salami slices, chopped
• 4 oz Monterey Jack cheese, cubed
• oli & vinegar to taste, optional

Instruction

• Chop all your veggies and place in a large salad bowl.
• Add your chopped meats and cheeses.
• Toss well and serve.
• Add olive and vinegar to taste if you wish.
• Please note that all of our pickled vegetables use a simple pickling brine. It's essentially 1 cup water, 1 cup vinegar, 1 tablespoon salt and herbs and spices. Check out one of the pickling posts above for the recipes. It's very simple to do.