Italian Antipasto Salad
Recipe courtesy Giada De Laurentiis
Ingredients
1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
Yield: 6 to 8 servings
Prep Time: 15 minutes
Inactive Prep Time: none
Cooking Time: none
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
Directions
Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
Because I love the blogger carnivals, not I do not have an aversion to being called "Carnival Queen" ode to the New Orleans roots, I am including my favorite Summer Antipasto in Jen's Tasty Tuesday! Want to share any of your favorite Salads for hot weather? Or just all time family favorites? Look forward to hearing from you.
Warmly,
2 comments:
I've been carving antipasto salad, thanks for sharing!
ok - guess what? After only have 4 TV channels for years and barely turning on the TV, we got dish...not good. Now I can watch all these shows I have been hearing about and this one looks yummy. :)
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