- 1 cup romaine lettuce, torn
- 1 cup iceberg lettuce, torn
- ½ cup canned red kidney beans, rinsed and patted dry
- ½ cup canned garbanzo beans, rinsed and patted dry
- 4 ounces sliced pepperoni, quartered
- 8 ounces salami, cubed
- 6 ounces Provolone, cubed
- 6 ounces Taleggio cheese, cubed
- ½ cup cherry tomatoes, quartered
- ½ cup green bell pepper, diced
- ½ cup zucchini, cut into 1-inch cubes
- ½ cup cauliflower, separated into florets
- ½ cup onion, sliced and separated into rings
- ¾ cup red wine vinegar
- ¼ cup red wine
- ¼ cup lemon juice
- 1 tablespoon honey
- 2 teaspoons salt
- 1-½ cups extra virgin olive oil
- Additional salt and freshly ground black pepper
- Combine together lettuce, beans, pepperoni, salami, cheeses, and vegetables in a salad bowl. Toss lightly to mix. Chill until needed.
- 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.
- Spoon salad into individual bowls and serve right away.
- 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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Tagged with: antipasto • antipasto recipes • Antipasto Salad • Antipasto Salad Recipe • appetizer • appetizer recipes • appetizers • appetizers and snacks • Olive oil • Pasta • Recipes • Salad • Snack • snack recipes • snacks
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