Italian Antipasto Salad

Total Time:
10 min
Prep:
10 min

Yield:
1 2/3 cups
Level:
Easy

CATEGORIES
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
Directions

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.

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    This recipe is featured in:

    Cookout Sides & Salads