Antipasto Salad with Toasted Flaxseed Dressing
Yields 1/2 Cup Dressing
Serving Size 6 Servings (1 1/2 Cups Per Serving)
Dressing:  
1 Tbs. Olive Oil
2 Tbs. Flaxseed Oil
2 Cloves Garlic
2 Tbs. White Wine Vinegar
2 Tbs. Water
2 Tbs. Chopped Fresh Herbs * or 2 tsp. Dry
1/2 tsp. Dry Mustard
1/4 Salt
Salad:  
6 Cups Washed, Dried, Torn and Chilled Iceberg Lettuce
4.5 oz Can, Sliced Pitted Ripe Olives
6 oz. jar, marinated Artichoke Hearts (Drain and Reserve Liquid)
12 Mushrooms, Halved
12 Cherry Tomatoes, Halved
2 Tbs. Grated Parmesan Cheese
Garnish  
6 Hard Boiled Eggs, Peeled, Quartered
12 Slices Salami Cut Into 1/4 Inch Strips
6 Whole Pickled Pepercini Peppers (optional
6 Red Onion or Green Pepper Rings for Garnish (optional)
• In a small saucepan, over medium heat, heat olive oil and flaxseed until seed starts to darken and pop, about 1 1/2 minutes.

• Add garlic, cook and stir for 30 seconds. Remove from heat.

• In a blender, combine vinegar, water, herbs, dry mustard, salt and pepper, toasted flaxseed mixture and reserved artichoke liquid. Blend until flaxseed is coarse, about 1 minute.

• In a large bowl, toss lettuce, olives, artichoke hearts, mushrooms and tomatoes with salad dressing and parmesan cheese.

• Divide salad onto 6 chilled plates. Garnish each salad with egg, salami, pickled pepper or pepper rings.

* Fresh herbs can be parsley, oregano, basil.