Italian Antipasto Salad
A hearty salad, topped with a delicious red wine vinaigrette.
Yield: 1 2/3 cupsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 head | Romaine lettuce, cut into bite-size pieces |
| 1/2 head | butterhead 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 cheese, 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
