Antipasto Salad

From Rita:

This antipasto salad could be a meal in itself.  Many times I have happily sat down to an antipasto platter! For the celebration dinner, I prepared this a little differently.  This recipe will serves 8 generously.

  • 3  Romaine hearts chopped
  • 8 ounces salami cut into small cubes ( ask the deli man to cut you a thick slice)
  • 24 pitted Kalamata olives, halved ( supermarket olive bar)
  • 24 large pitted green olives, halved (supermarket olive bar)
  • 8 ounces provolone cheese, sliced into srtips
  • 1 large jar marinated artichoke hearts, drained well
  • 1 16oz. jar marinated assorted veggies, drained well and roughly chopped
  • 1 120z. jar roasted red peppers,drained,  patted dry, and roughly chopped
Your dressing could be your favorite bottled Italian or you could make your own by using extra virgin olive oil with balsamic vinegar or with red wine vinegar.  Equal parts will work to keep it simple.   Do not dress the salad until you are ready to serve so it remains crisp.

Posted on October 20, 2011, in Fruit, Side Dishes and tagged , . Bookmark the permalink. Leave a comment.

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