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Charcuterie Salad

  • Servings:

    Serves 6 as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    12 minutes

Ingredients

Transform your charcuterie board into a hearty salad. Toasting the bread yourself makes croutons with just the right crunch to soak up the fig vinaigrette.
1/2 French baguette
6 Tbsp. olive oil, divided
3 Tbsp. fig jam
2 Tbsp. white balsamic vinegar
1 (5-oz.) package baby spinach
1 (3-oz.) package sliced prosciutto
1/2 cup sliced and quartered hard salami
1/2 cup stuffed green olives
10 pepperoncini
1 (6-oz.) jar marinated artichoke hearts, drained
1/2 cup extra-sharp Cheddar cheese cubes
1 (4-oz.) container blue cheese crumbles
Charcuterie Salad

Directions

Preheat oven to 350 degrees F. Line a baking sheet with parchment. Cut or tear bread into 1/2" cubes to make 2 cups. Add bread to prepared pan and toss with 3 tablespoons oil. Season with salt and pepper. Bake bread until golden and toasted, 10 to 12 minutes, stirring halfway through. Let cool.
Meanwhile, in a small bowl, whisk jam, vinegar and remaining 3 tablespoons oil until smooth. Season with salt and pepper.
In a large shallow serving bowl, gently toss spinach with some fig vinaigrette. Arrange prosciutto, salami, olives, pepperoncini, artichoke hearts, cheeses and homemade croutons in sections on top of spinach. Drizzle remaining vinaigrette over salad and toss, if desired.
Source: Hannaford fresh Magazine, May June 2025

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 650 kcal (33%)
Calories from Fat 432 kcal (0%)
Total Fat 48 g (74%)
Saturated Fat 14 g (70%)
Cholesterol 70 mg (23%)
Sodium 1890 mg (79%)
Total Carbohydrates 31 g (10%)
Dietary Fiber 4 g (16%)
Protein 24 g (40%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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