Antipasto Salad
A great option for spring/summer or any time you want the perfect blend of flavors!
For The Salad
- 2 heads romaine lettuce, chopped - about 8 cups (#1003965)
- 1 cup grape or cherry tomatoes, halved (#1007295)
- 1 cup mozzarella balls (#140701)
- 12 oz marinated artichokes, drained & chopped (#361055)
- 1/2 cup mixed olives (#1002239)
- 1/2 cup roasted red peppers, chopped (#360150)
- 4 oz salami, sliced (#1001943)
- 4 oz pepperoni, quartered (#250500)
- 1/2 cup pepperoncini, sliced (#360022)
- 1/4 cup red onion, sliced - optional (#1007418)
For The Italian Vinaigrette
- 3/4 cup extra virgin olive oil (#1007769)
- 3 tbsp red wine vinegar (#1004236)
- 1-1/2 tbsp lemon juice (#1001492)
- 1-1/2 tsp dijon mustard (#390094)
- 3/4 tsp garlic powder (#450381)
- 3/4 tsp oregano (#450122)
- 1 pinch red pepper flakes (#450242)
- 3/4 tsp salt (#1006605)
- pepper to taste (#450441)
Directions
- In a large bowl, toss lettuce, tomatoes, mozzarella balls, artichokes, olives, red peppers, salami, pepperoni, pepperoncinis and red onion together. Set aside.
- Add oil, red wine vinegar, lemon juice, mustard, garlic powder, oregano and red pepper flakes to jar and seal with lid. Shake vigorously. Season with salt & pepper.
- Dress salad with vinaigrette and serve. Alternately portion salad into individual servings and dress with vinaigrette on the side.
Note: Make It Dairy Free: Use vegan mozzarella
Make It Vegetarian: Up the veggies and skip the meat. You can use chickpeas instead - just drain and rinse first!
Italian Vinaigrette: Refrigerate any leftover dressing in an airtight container for up to 3 weeks.
