Italian Antipasto Salad Recipe
Ingredients
| 1 head romaine | ||
| Chickpeas | 1 Can (10oz) | |
| Home-Style Salad Dressing | ||
| 1 small cantaloupe | ||
| Salami | 1/4 pound, thinly sliced | |
| Ripe olives | 1 Can (10oz), drained | |
| 1 red pepper, halved, seeded and cubed | ||
| 1 green pepper, halved, seeded and cubed | ||
Directions
1. Wash and trim romaine; drain well. Slice thinly, crosswise. Store in a plastic bag.
2. Drain chickpeas and place in a bowl. Add 1/3 cup of Home-Style Salad Dressing and toss to coat evenly; cover the bowl with plastic wrap and chill.
3. When ready to assemble salad: Line a long salad bowl with shredded romaine. Seed and pare cantaloupe; cut into very thin slices and halve.
4. Arrange the cantaloupe, salami, chickpeas, olives and peppers on lettuce. Pass remaining dressing separately.
2. Drain chickpeas and place in a bowl. Add 1/3 cup of Home-Style Salad Dressing and toss to coat evenly; cover the bowl with plastic wrap and chill.
3. When ready to assemble salad: Line a long salad bowl with shredded romaine. Seed and pare cantaloupe; cut into very thin slices and halve.
4. Arrange the cantaloupe, salami, chickpeas, olives and peppers on lettuce. Pass remaining dressing separately.
Chef
