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Antipasto Salad Toss

fast.cook's picture
Ingredients
  Romaine lettuce 2 , chopped
  Genoa salami 1⁄2 Pound, diced (Preferably In 1 Chunk From The Deli Counter)
  Vegetable 2 Cup (32 tbs), coarsely chopped (Hot Pickled Vegetable Salad)
  Black olives 12 , pitted and coarsely chopped (Like Kalamata)
  Green olives 12 , pitted and coarsely chopped (Jumbo Variety)
  Roasted red peppers 8 Ounce, drained, diced (Or 1 Small Jar)
  Balsamic vinegar 2 Tablespoon
  Oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Cut the vegetables, as desired.

MAKING
2) In a salad bowl, combine salami, lettuce, pickled vegetables, red peppers, artichokes and olives.
3) Drizzle everyting with oil and vinegar.
4) Toss well as season with salt and pepper.

SERVING
5) Serve as an appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
30 Minutes
Servings: 
6

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