Antipasto Salad

Prep Time: 15 mins Cook Time: 15 mins Servings: Yield: 8 side dish servings Source:

Ingredients

Homemade Italian Dressing:

6 tablespoons extra virgin olive oil

1/4 cup red wine vinegar

1 clove garlic, minced

1 teaspoon Dijon mustard

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

Salad:

8 cups chopped lettuce (I used a mix of read leaf and romaine hearts)

1 (7 oz) jar roasted red peppers, drained and sliced

1 (6 oz) jar artichoke hearts marinated in oil, chopped

1/2 cup thinly sliced red onion

1/2 cup parsley leaves

1/2 cup kalamata olives, halved

1/2 cup diced pepperoni

1/2 cup diced salami

1/2 cup diced Provolone

1/2 cup quartered cherry or grape tomatoes

pepperonicini peppers

Directions

To make the dressing, combine all the ingredients in a blender and process until completely combined and smooth. Alternately, combine in a jar with a tight fitting lid and shake vigorously until combined and smooth.

In a large bowl, toss together the lettuce, red peppers, artichoke hearts, red onion, parsley, olives, pepperoni, salami, Provolone and tomatoes. Pour the salad dressing over the top and toss to combine. Serve with the pepperoncini peppers.

Nutrition

Serving Size: 1/8 of salad Calories: 228Sugar: 3 gSodium: 1008 mg Fat: 20 gSaturated Fat: 6 g Unsaturated Fat: 11 gTrans Fat: 0 g Carbohydrates: 7 gFiber: 2 gProtein: 7 g Cholesterol: 22 mg