Recipes Salads

Italian Antipasto Salad

This salad has been a family favorite for years.  Eight years in fact.  I know this because my daughter Nicole was in sixth grade when she and I were watching Everyday Italian on the Food Network.  She loved the looks of this salad and wanted to try making it.  So off to the store the two of us went.  Following the directions Nicole carefully tore and washed all the lettuces; chopped the salami, cheese, and tomatoes; opened the cans of beans; and put together the salad dressing.  She was very proud of the salad that she made and served us for dinner.


We have served this salad many times since.  The salami, cheese, and beans make it a very hearty and filling salad perfect for a lunch entree and a wonderful accompaniment to a pasta dinner.We have also served the salad on a large platter, mounding the lettuce first and then topping the various ingredients on top.  This makes a beautiful presentation and allows your guest to  pick and choose which toppings they want more or less of.

Italian Antipasto Salad

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

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

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.

Recipe courtesy of Giada De Laurentis



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