I made this salad for a group of ladies and judging by how little of this was left, it was a hit 😉 The salami and provolone combo is what makes this crave-worthy and I like the different textures of the lettuces. The vinaigrette compliments this salad perfectly, and thanks to the Dijon it stays well mixed for long periods of time. Thanks for reading, enjoy!
Italian Antipasto Salad – adapted from The Food Network
- 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
- Grape tomatoes
- Red Wine Vinaigrette, recipe follows
- Salt and freshly ground black pepper
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 – adapted from Epicurious
- 1/4 cup red-wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and black pepper, to taste
- 1/2 cup extra-virgin olive oil
Pour all ingredients in a 8 ounce jar, replace the lid and shake vigorously.