Just enough tuna, just enough beans, just enough of everything to make this a great lunch. This travels well as long as you keep it refrigerated. A great, healthy lunch !

Tuna Antipasto Salad

4 servings
320 calories per serving

15 oz. can chick peas, drained and rinsed
2 cans fancy white tuna packed in water
1 large red or green bell pepper, finely diced
½ c chopped parsley
1/2 c lemon juice, divided
4 T olive oil, divided
Salt and pepper to taste
8 cups mixed salad greens

Combine beans, tuna, bell pepper, parsley, 1/4 c lemon juice and 2 tablespoons oil in a medium bowl. Season with salt and pepper. Mix the rest of the oil and lemon and toss with greens. Plate greens and sprinkle with salt and pepper then top with the tuna mix.

Great as an appetizer, a snack, a lunch side – and this antipasto does not skimp on the ingredients…olives, sausage, cheese, peppers, oh my ! This is very lemony – if you prefer, you can substitute vinegar for the lemon.

Lemon Marinated Antipasto

12 servings
220 calories per serving

1 lb. spicy turkey sausage
1 T oil
½ c oil
2 t grated lemon zest
½ c lemon juice
2 T chopped basil
½ t oregano flakes
1 t parsley flakes
½ t basil flakes
2 cloves garlic, minced
12 oz. roasted red peppers, drained and cut into small strips
12 oz. mozzarella cheese cut into cubes
1 c pitted kalamata olives

Cook sausage in 1 T oil until done. When cool, cut into slices. Whisk oil, lemon juice and spices with garlic. Layer sausage, pepper strips, cheese and olives in 2 quart size jars and pour over the dressing. Cover and chill 1-2 days. Try to remember to shake the jars a bit each time you open the frig those 1-2 days – that way the lemony marinade coats all the bits of goodness. Let stand at room temp 30 minutes before serving.

(you don’t need the jars – you can do this in a bowl or even a zip loc bag !)

This is a nice change from having a regular salad next to your meal – I sometimes put it out as an appetizer or even add a few breadsticks and make a lunch of it By cooking the veggies and leaving them in the ‘brine’ you get a giardiniera flavor, though not as strong since it sits for just a few hours before serving.

Cold Antipasto

4 servings
149 calories per serving

1 c vegetable broth
½ c dry white wine
½ t oregano flakes
¼ t crushed red pepper flakes
1 lb. carrots, sliced on the diagonal
2 c cauliflower florets
¼ lb. green beans, sliced in half on the diagonal
½ c pickled pepperoncini peppers
¼ c white vinegar
1 t oil
½ t salt
½ c cubed mozzarella cheese (part skim)

In a large skillet bring the broth, wine, oregano and red pepper flakes to a simmer and then add the carrots. Cover and cook 6 minutes. Add the cauliflower and beans and return to simmer and cook 8 minutes more. Put the veggies and liquid in a bowl and stir in the pepperoncini, vinegar, oil and salt. Cover and refrigerate at least 4 hours. Just before serving, plate the veggies along with the cheese.