Best Antipasto Salad Recipe
Ingredients
| 2 1/2 cups chick-peas, cooked and drained | ||
| 2 ounces anchovy fillets, drained | ||
| Salami | 1/4 pound, cubed | |
| Mozzarella cheese | 6 Ounce, cubed | |
| Stuffed olives | 12 | |
| 1 head lettuce, torn in bite-size pieces | ||
| Celery stalks | 4 , chopped | |
| Onion | 1 , finely chopped | |
| Vegetable oil | 6 Tablespoon | |
| Wine vinegar | 5 Tablespoon | |
| Salt | 1 Teaspoon | |
| black pepper | 1 | |
Directions
In a large bowl, combine all ingredients except oil, vinegar, and seasonings.
In a covered jar or blender, combine oil, vinegar, salt, and pepper to taste.
Blend well and pour over chick-pea mixture.
Toss carefully; correct seasonings.
Garnish with parsley or chives, as desired.
In a covered jar or blender, combine oil, vinegar, salt, and pepper to taste.
Blend well and pour over chick-pea mixture.
Toss carefully; correct seasonings.
Garnish with parsley or chives, as desired.
Chef
