Italian Antipasto Salad
Jenifer
ingredients
- For Salad:
- 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
- Salt and freshley ground black pepper
- For 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
- 1
For the Salad:
- 2
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
- 3
For Red Wine Vinaigrette:
- 4
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.
Source: Giada
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