Antipasto Salad Toss Recipe
Ingredients
| Romaine lettuce - 2 hearts, chopped | ||
| Genoa salami | 1/2 pound | |
| Giardiniera, hot pickled vegetable salad - 2 cups, coarsely chopped | ||
| Black olives like kalamata - 12, pitted and coarsely chopped | ||
| Jumbo green olives - 12, pitted and coarsley chopped | ||
| Roasted red peppers | 1 Small | |
| Balsamic vinegar | 2 Tablespoon (Marinated artichoke hearts - 1 small jar (6 ounces), drained) | |
| Extra-virgin oil - 1/4 cup | ||
| Salt | 1 To taste (Marinated artichoke hearts - 1 small jar (6 ounces), drained) | |
| Pepper | 1 To taste (Marinated artichoke hearts - 1 small jar (6 ounces), drained) | |
Directions
GETTING READY
1) Cut the vegetables, as desired.
MAKING
2) In a salad bowl, combine salami, lettuce, pickled vegetables, red peppers, artichokes and olives.
3) Drizzle everyting with oil and vinegar.
4) Toss well as season with salt and pepper.
SERVING
5) Serve as an appetizer.
1) Cut the vegetables, as desired.
MAKING
2) In a salad bowl, combine salami, lettuce, pickled vegetables, red peppers, artichokes and olives.
3) Drizzle everyting with oil and vinegar.
4) Toss well as season with salt and pepper.
SERVING
5) Serve as an appetizer.
Chef
