Photo: Italian Antipasto Salad Recipe
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 56 reviews
By lulito485
on December 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I really love the salad but I'm not a big fan of the dressing. I still make it for everyone else because they seem to like it but I usually just use a store bought dressing for myself. Although I like white and red beans in salad, I typically serve this salad after a meal so to cut down on the heaviness the beans bring I substitute them with palm hearts and artichoke hearts. Comes out absolutely delicious. My mom always wants me to make this for family gatherings.
By JAdamHunt
Los Angeles,Ca
on August 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great, quick and easy recipe.
I added a handful of sliced pepperoncinis, a diced Serrano pepper, 1/2 a cucumber to cool some of the heat, and artichoke hearts. Depending on how much artichoke you like you might want to ease off that salt shaker a bit. If your looking looking to compliment the dish with a lean protein, a lemon marinaded chicken or salmon is perfect.
Marinade
1/2 a lemon's juice
1/2 cup EVOO
2 big garlic cloves (diced
Sea salt
Ground pepper
All in a bag, shake your chicken up real well and throw it in the fridge for 30 mins.
By knd07
Florida
on February 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tasty? What did you thiDelicious and nice spin on a salad. I used chorizo instead for the meat and cooked it and then refrigerated it to keep with the cold salad. It was ravishing. Also, I used more honey in the dressing so it would not be too bitter. I also used shredded cheese instead.nk?
Read all 56 reviews