Looking for a fresh new idea for a summertime salad? Try this wonderful Antipasto Salad as an entree or side.
1 head Romaine lettuce, torn into 1-inch pieces
3 Roma tomatoes, diced
1/2 lb. provolone cheese, cut into 1/2-inch cubes
1 cup black olives, pitted
1/4 lb. pepperoni slices
1 small green pepper, diced
1/2 cup garbanzo beans
6 medium mushrooms, sliced
1 1/2 cup artichoke hearts, halved
1/2 cup Parmesan cheese, freshly grated
Hearty Italian Vinaigrette (recipe follows)
In large bowl, combine lettuce, tomatoes, cheese, olives, pepperoni, green pepper, garbanzo beans, mushrooms and artichoke hearts. Cover with plastic wrap and refrigerate until serving time.
Meanwhile, prepare vinaigrette.
6 Tbsp. extra virgin olive oil
2 1/2 Tbsp. red wine vinegar
2 Tbsp. chili sauce
1 1/2 tsp. Worcestershire sauce
1 clove garlic, minced
1 1/2 tsp. fresh parsley, minced
1 tsp. Italian Seasoning mix
1/2 tsp. sugar
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. Parmesan cheese
In blender, mix all ingredients until well incorporated. Drizzle over chilled salad and serve immediately.
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