Italian Antipasto Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 1 2/3 cups
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Ingredients

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

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. 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.
  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.

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