jennaecancook (jennaecancook) wrote,
jennaecancook
jennaecancook

Antipasto Salad

I've been meaning to post this (and a few others up) for quite some time now. This salad is something that Cain's family LOVES - almost too much so! It's based off of this recipe and is fantastic!

Antipasto Salad - Serves ~8

</b>Ingredients:</b>

  • 6 c. torn lettuce leaves

  • 8 oz. hard salami, julienned/cubed/sliced

  • 8 oz. pepperoni slices

  • 6 oz. provolone cheese, julienned/cubed/shredded

  • 1 c. shredded/cubed mozzarella cheese

  • 2 medium tomatoes, chopped (or equivalent in halved cherry tomatos)

  • 1 small diced yellow bell pepper

  • 1 (6 oz.) can pitted ripe olives , drained, halved

  • Small jar of drained pepprocinis or banana peppers

  • 1 sliced cucumber

  • 1/2 red onion sliced in rings

  • 1 (8 oz.) can tomato sauce

  • 1/2 c. olive oil

  • 1/4 c. red wine or balsamic vinegar

  • 1 tsp. sugar

  • 1 tsp. salt

  • 1 tsp. dried oregano

  • 1 tsp. dried basil or a bunch of fresh chopped basil

  • 1/2 tsp. garlic powder

  • 1/4 tsp. fresh ground pepper

  • Croutons, fresh ground pepper and shredded parmesan, to taste


DIRECTIONS

Place the lettuce on a large serving platter. Arrange the salami, pepperoni, cheeses, tomatoes, peppers, olives, pepprocinis, red onion and cucumber over top. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad and toss. Serve with croutons, fresh ground pepper and shredded parmesan cheese.
Tags: italian, salad, vegetables
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