Antipasto Salad with Roast Beef

Use whatever's in your pantry to make this hearty salad featuring last night's roast beef leftovers.


1 bag mixed greens (4 ounces)
2 cups thinly sliced cooked roast beef
Handful sundried tomatoes (packed in oil), drained and sliced
Handful black olives, pitted
1 small jar marinated artichokes (packed in oil), drained and quartered
Pepperoncini, to taste (optional)
1/2 red onion, sliced
4 to 8 small bocconcini, cut in half
Parmesan cheese, shaved, to taste
Handful basil leaves, torn
Balsamic vinegar
Extra virgin olive oil
Salt and freshly ground pepper, to taste
Bread sticks or crusty bread, for serving


Add mixed greens to a large platter or shallow bowl. Garnish greens in a decorative pattern with slices of roast beef, sundried tomatoes, olives, artichokes, pepperoncini, red onion, bocconcini, Parmesan and torn basil leaves. Drizzle with balsamic vinegar and extra virgin olive oil, to taste. Season salad with salt and pepper, if desired. Serve salad with breadsticks or crusty bread.

Yield: 4 to 6 servings.