Antipasto Salad

Name: Antipasto Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 cup Romaine Lettuce (2 heads romaine lettuce (chopped, approximately 8 cups)); 1 cup Grape Tomato (1 cup halved grape tomatoes (or halved cherry tomatoes)); 1 cup Mozzarella Cheese (1 cup mozzarella balls); 1 piece Artichoke (1 12-ounce jar marinated artichokes (drained, chopped)); ½ cup Olives (½ cup mixed olives (black, green, Kalamata)); ½ cup Red Bell Pepper (½ cup roasted red peppers (chopped)); 4 oz Salami (4 ounces salami or prosciutto (diced or sliced)); 4 oz Pepperoni (4 ounces pepperoni (quartered)); ½ cup Pepperoncini (½ cup sliced pepperoncinis); ¼ cup Red Onion (¼ cup sliced red onion (optional)) — optional; 0 pieces Basil (chopped fresh basil (for garnish, optional)) — optional; ¾ cup Extra Virgin Olive Oil (¾ cup extra virgin olive oil); 3 tbsp Red Wine Vinegar (3 tablespoons red wine vinegar); 1 ½ tbsp Lemon Juice (1 ½ tablespoons fresh lemon juice); 1 ½ tsp Dijon Mustard (1 ½ teaspoons dijon mustard); ¾ tsp Garlic Powder (¾ teaspoons garlic powder); ¾ tsp Oregano (¾ teaspoons oregano); 1 pinch Red Pepper Flakes (1 pinch red pepper flakes); ¾ tsp Table Salt (¾ teaspoon salt (more or less to taste)); 0 pieces Black Pepper (pepper (to taste))

Antipasto Salad - Appetizers,Salad (American)

15 minAmerican

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Romaine Lettuce2 cup · 2 heads romaine lettuce (chopped, approximately 8 cups)
Grape Tomato1 cup · 1 cup halved grape tomatoes (or halved cherry tomatoes)
Mozzarella Cheese1 cup · 1 cup mozzarella balls
Artichoke1 piece · 1 12-ounce jar marinated artichokes (drained, chopped)
Olives½ cup · ½ cup mixed olives (black, green, Kalamata)
Red Bell Pepper½ cup · ½ cup roasted red peppers (chopped)
Salami4 oz · 4 ounces salami or prosciutto (diced or sliced)
Pepperoni4 oz · 4 ounces pepperoni (quartered)
Pepperoncini½ cup · ½ cup sliced pepperoncinis
Red Onion¼ cup · ¼ cup sliced red onion (optional) · optional
Basil0 pieces · chopped fresh basil (for garnish, optional) · optional
Extra Virgin Olive Oil¾ cup · ¾ cup extra virgin olive oil
Red Wine Vinegar3 tbsp · 3 tablespoons red wine vinegar
Lemon Juice1 ½ tbsp · 1 ½ tablespoons fresh lemon juice
Dijon Mustard1 ½ tsp · 1 ½ teaspoons dijon mustard
Garlic Powder¾ tsp · ¾ teaspoons garlic powder
Oregano¾ tsp · ¾ teaspoons oregano
Red Pepper Flakes1 pinch · 1 pinch red pepper flakes
Table Salt¾ tsp · ¾ teaspoon salt (more or less to taste)
Black Pepper0 pieces · pepper (to taste)

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Steps

1In large bowl, toss lettuce, tomatoes, mozzarella balls, artichokes, olives, red peppers, salami (or prosciutto), pepperoni, pepperoncinis, and red onion together to distribute ingredients evenly. Set aside.
2Add oil, red wine vinegar, lemon juice, mustard, garlic powder, oregano, and red pepper flakes to jar and seal with lid. Shake vigorously to combine. Season with salt and pepper.
3Dress salad with vinaigrette and serve. Alternately, portion salad into individual servings and dress with vinaigrette or serve with vinaigrette on the side.