Recipes: Layered Antipasto Salad, and Pastrami and Rye Panzanella

Serves 8.

Note: Adapted from cookingchanneltv.com. Look for giardiniera (pickled vegetables) and pepperoncini (pickled peppers) in the pickle aisle.

• 1 (12-oz.) jar pepperoncini (see Note)

• 1 (15-oz.) jar giardiniera (see Note)

• 2 tbsp. olive oil

• About 4 c. chopped romaine lettuce

• 1 c. pitted kalamata olives

• 2 tomatoes

• 1/2 lb. thinly sliced provolone

• 1/2 lb. thinly sliced soppressata (an Italian dry salami)

Directions

Place 2 tablespoons of brine from each of the jars of pepperoncini and giardiniera (4 tablespoons total) in a mixing bowl and whisk in 2 tablespoons olive oil. Stir in the lettuce and set aside.

Drain artichoke hearts and cut into quarters. Core and dice the tomato. Slice the provolone and sopressata into bite-size pieces.

Place a third of the lettuce in the bottom of a large, clear bowl. Top with a third of the pickled vegetable mixture, a third of the artichoke hearts and tomato and half the sliced meat. Repeat layers, using the remainder of the meat, then a third layer of the lettuce, pickled vegetables, artichoke hearts and tomato.

Nutrition information per serving:

Calories300Fat22 gSodium1,240 mg

Carbohydrates11 gSaturated fat9 gTotal sugars3 g

Exchanges per serving: 2 vegetable, 2 high-fat protein, 1 fat.

Serves 4.

Note: Adapted from countryliving.com.

• 1/2 red onion, peeled and thinly sliced

• About 6 slices (1/2 lb.) light or seeded rye bread

• 2 tomatoes, cored and diced

• 1/4 lb. sliced pastrami, chopped

• 1 tbsp. red wine vinegar

• 2 tsp. Dijon mustard

• 1/4 c. extra-virgin olive oil

Directions

Put the onion slices in a small bowl and cover with cold water. Set aside until ready to use.

Cut rye bread into 1 1/2-inch cubes. Spread in a single layer on a baking sheet. Place in a 450-degree oven for 6 to 8 minutes, until the edges are crispy. Remove from oven and cool.

Drain onions. Place cucumber and tomato in a large salad bowl. Add the toasted rye bread, drained onion and pastrami.

Whisk together the vinegar and mustard, then whisk in the olive oil. Just before serving, pour over the salad and toss well. Sprinkle with caraway seeds and serve.

Calories330Fat18 gSodium790 mg

Carbohydrates33 gSaturated fat3 gTotal sugars5 g

Protein12 gCholesterol20 mgDietary fiber4 g