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Italian Antipasto Salad

Chef.at.Home's picture
Ingredients
  Romaine head 1
  Canned chickpeas 20 Ounce
  Salad dressing 1⁄4 Cup (4 tbs) (Home Style, Adjust Quantity As Needed)
  Cantaloupe 1 Small
  Thinly sliced salami 1⁄4 Pound
  Canned pitted ripe olives 4 1⁄2 Ounce, drained (1 Can)
  Red pepper 1 , halved, seeded and cubed
  Green pepper 1 , halved, seeded and cubed
Directions

1. Wash and trim romaine; drain well. Slice thinly, crosswise. Store in a plastic bag.
2. Drain chickpeas and place in a bowl. Add 1/3 cup of Home-Style Salad Dressing and toss to coat evenly; cover the bowl with plastic wrap and chill.
3. When ready to assemble salad: Line a long salad bowl with shredded romaine. Seed and pare cantaloupe; cut into very thin slices and halve.
4. Arrange the cantaloupe, salami, chickpeas, olives and peppers on lettuce. Pass remaining dressing separately.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Salad
Ingredient: 
Cantaloupe

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