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Italian Antipasto Salad
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Servings:
6
-8
Ingredients
Salad:
1/2
head romaine lettuce
chopped into bite size pieces
1/2
head red leaf lettuce
chopped into bite size pieces
1/2
head iceberg lettuce
chopped into bite size pieces (I didn't use iceberg. I used extra of the other lettuces)
1
cup
canned garbanzo beans
rinsed and patted dry, (optional)
8
ounces
pepperoni pieces
3
ounces
Provolone
cubed
1/2
cup
black olives
3-4
pepperonchinis
1/3
cup
cucumbers
optional
cherry tomatoes
6-10 or as much as you'd like, cut in half lengthwise
salt & pepper to your liking
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
Instructions
Add lettuces to a large serving bowl. Top with garbanzo beans, pepperoni, provolone cheese, black olives, pepperonchinis, cucumbers and tomatoes.
Season with salt and pepper.
Add all red wine vinaigrette ingredients to a salad shaker. Shake to incorporate all ingredients.
Toss salad and drizzle with dressing.
Serve immediately and enjoy!