Antipasto Salad
Yields 6
Antipasto Salad. Learn how to make our Antipasto Salad Recipe today. Makes a great snack or appetizer.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 1 cup romaine lettuce, torn
  2. 1 cup iceberg lettuce, torn
  3. ½ cup canned red kidney beans, rinsed and patted dry
  4. ½ cup canned garbanzo beans, rinsed and patted dry
  5. 4 ounces sliced pepperoni, quartered
  6. 8 ounces salami, cubed
  7. 6 ounces Provolone, cubed
  8. 6 ounces Taleggio cheese, cubed
  9. ½ cup cherry tomatoes, quartered
  10. ½ cup green bell pepper, diced
  11. ½ cup zucchini, cut into 1-inch cubes
  12. ½ cup cauliflower, separated into florets
  13. ½ cup onion, sliced and separated into rings
Wine Vinaigrette
  1. ¾ cup red wine vinegar
  2. ¼ cup red wine
  3. ¼ cup lemon juice
  4. 1 tablespoon honey
  5. 2 teaspoons salt
  6. 1-½ cups extra virgin olive oil
  7. Additional salt and freshly ground black pepper
  1. Combine together lettuce, beans, pepperoni, salami, cheeses, and vegetables in a salad bowl. Toss lightly to mix. Chill until needed.
Wine Vinaigrette
  1. Combine together red wine vinegar, red wine, lemon juice honey and 2 teaspoons salt in a blender. Pulse until combine. While blender is running, gradually add olive oil in a thin stream until fully emulsified. Season with additional salt and pepper according to taste. Pour over salad and toss to coat evenly.
  2. Spoon salad into individual bowls and serve right away.
  1. You can make the vinaigrette a day ahead and keep refrigerated until needed. You may also opt to combine salad and vinaigrette the days before, and allow salad to “marinate” in the vinaigrette for added flavor.
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