Antipasto Salad Recipe - Cooking Index
Antipasto Salad Recipe - Cooking Index
| 2 | Romaine lettuce hearts - chopped | |
| 1/2 lb | Genoa salami - diced | |
| = (ask for it in 1 chunk at deli counter) | ||
| 2 cups | Pickled hot vegetable salad, Giardiniera - coarsely chopped | |
| = (this item is found on the Italian | ||
| Foods aisle in jars or, in bulk | ||
| Bins near olive section) | ||
| 12 | Pitted black olives - coarsely chopped | |
| = (such as Calamata) | ||
| 12 | Jumbo green olives - pitted, and | |
| Coarsely chopped | ||
| 1 x | Roasted red peppers - (8 oz) - drained, diced | |
| 1 x | Marinated artichoke hearts - (6 oz) - drained | |
| 2 tablespoons | Balsamic vinegar | |
| 1/4 cup | Extra-virgin olive oil | |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste |
Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B43) - from the TV FOOD NETWORK
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