Italian Antipasto Salad
Great, quick and easy recipe.
Prep time:
Serving size: 6
Calories per serving: 564
Ingredients:
Serving size: 6
Calories per serving: 564
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
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.
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
