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Italian Antipasto Salad

Prep Time15 mins
Total Time15 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!
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