Antipasto Salad
Be the first to rate this recipe
A mediterranean take on antipasto salad, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- salt and pepper to taste
- 2 hearts romaine, chopped
- 1/2 lb. Genoa salami
- 2 c. Giardiniera, coarsely chopped
- 12 pitted black olives, chopped
- 12 jumbo green olives, chopped
- 1 small jar roasted red peppers, diced and drained
- 1 small jar artichokes, drained
- 2 Tbsp. balsamic vinegar
- 1/4 c. extra virgin olive oil
Method
Combine all ingredients. Drizzle with vinegar and oil over the salad. Toss and season with salt and pepper to your taste.
Rate:
