Antipasto Salad Recipe
You simply cannot get a more delicious salad than this Antipasto Salad. No restaurants have this sublime creation—you have to make it yourself... and you can in 15 minutes flat!
Ingredients
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- 1/2 cup sliced black olives
- 1/2 cup sliced green olives
- 8 ounces mozzarella cheese cubed
- 4 ounces provolone cheese cubed
- 4 ounces salami cut into bite-size pieces
- 1/4 cup pepperoncini sliced
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried Italian seasoning
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced black and green olives, cubed mozzarella and provolone cheeses, bite-size salami pieces, and sliced pepperoncini.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried Italian seasoning, Dijon mustard, and garlic powder to create the dressing. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss until all ingredients are well coated.
- Serve immediately or chill in the refrigerator for 30 minutes before serving to allow the flavors to meld.
Nutrition
Calories: 309kcalCarbohydrates: 4gProtein: 14gFat: 27gSaturated Fat: 9gSodium: 877mgFiber: 2g
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