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Antipasto Salad Recipe
Italian antipasto salad with lettuce, salami, provolone, kidney beans, garbanzo beans, artichoke hearts and tomatoes with an Italian vinaigrette.
Prep Time:
15
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
6
-8
Ingredients
1/2
head iceberg lettuce
, chopped
1/2
head romaine lettuce
, chopped
2
tomatoes
, diced into chunks
1
can red kidney beans
, drained
1
can garbanzo beans
(chick peas), drained
3/4
pound
salami
, cut into cubes
1/2
pound
provolone cheese
, cut into cubes
1 12
oz
jar of artichoke hearts
, drained
3/4
cup
olive oil
1/2
cup
red wine vinegar
1
lemon
, juiced
1
tbsp
sugar
1
tsp
salt
1
tsp
oregano
Instructions
Toss the lettuce, tomatoes, beans, salami, cheese and artichoke hearts together in a large bowl.
Make the vinaigrette by mixing the oil, vinegar lemon juice, sugar, salt and oregano together. Pour over the salad and toss until evenly coated.