Italian antipasto salad

0 likes 0 comments Recipe by Kelli Wallace

Ingredients for 6 to 8 servings

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 oz salami, cubed
6 oz Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

1/2 cup red wine vinegar
3 tbsp lemon juice
1 tsp honey
2 tsp salt
1 cup olive oil

15 min · Easy

Directions

1. Combine the first 8 ingredients in a large bowl.
Toss with enough vinaigrette to coat.
Season with salt and pepper to taste
Mix the vinegar, lemon juice, honey and salt in a blender.
With the machine running, gradually blend in the oil. Season with salt and pepper.

starters May 29, 2011 16:10

Author Giada De Laurentis