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Italian Antipasto Salad

Italian Antipasto Salad
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Create a healthy packed lunch or a light meal for the family.

Ingredients

  • ½ head Lettuce cut into bite-size pieces
  • ½ head butter lettuce cut into bite-size pieces
  • ½ head iceberg lettuce cut into bite-size pieces
  • 1 cup rinsed canned red kidney bean patted dry
  • 1 cup rinsed canned chick pea patted dry
  • 8 oz Salami cubed
  • 6 oz provolone cheese cubed
  • 2 Tomatoes coarsely chopped
  • red wine vinaigrette recipe follows
  • salt and freshly ground black pepper

Red Wine Vinaigrette

  • ½ cup red wine vinegar
  • 3 tablespoons Lemon Juice
  • 1 teaspoon Honey
  • 2 teaspoons Salt
  • 1 cup Olive Oil
  • salt and freshly ground black pepper
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Method

  1. 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.

Red Wine Vinaigrette

  1. 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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What do you think?

 
  • Kelly186
    November 2010

    I love the antipasto concept, always have, but.................. if there were some pepperoncinis, and whole kalamata olives, then I think it would be a smash!

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