Food Network: Italian Antipasto Salad

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Italian Antipasto Salad
Recipe courtesy Giada De Laurentiis

Ingredients
1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to
coat. Season the salad with salt and pepper, to taste, and serve.

Yield: 6 to 8 servings
Prep Time: 15 minutes
Inactive Prep Time: none
Cooking Time: none

Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil

Salt and freshly ground black pepper

Instructions
Mix the vinegar, lemon juice, honey, and salt in a
blender. With the machine running, gradually blend in the oil. Season the
vinaigrette with salt and pepper, to taste.