Antipasto Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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Ingredients

Salt

1/2 pound string beans

1/4 cup sliced Spanish olives

1/4 cup chopped roasted red pepper

1/2 cup chopped red onion

1 cup cubed provolone cheese

2 cups cubed salami

2 tablespoons red wine vinegar

2 teaspoons sugar

1/2 cup extra-virgin olive oil

Freshly ground black pepper

Directions

  1. Fill a large bowl with a handful of ice and water. Bring a saucepan of salted water to a boil over medium heat. Add the beans and cook until tender but still crunchy, about 3 to 4 minutes. Transfer to an ice bath to cool. Drain beans on paper towels, then cut into 1-inch pieces.
  2. In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami. In a separate bowl whisk in order, the red wine vinegar, sugar, oil and black pepper, to taste. Pour over salad, toss and serve.

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