Saturday, November 10, 2012

Antipasto Salad

2 romaine lettuce hearts, chopped 1/2 lb Genoa salami, diced 2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped 12 pitted black olives, coarsely chopped 12 jumbo green olives, pitted, and coarsely chopped 1 small jar roasted red peppers - (8 oz), drained, diced 1 small jar marinated artichoke hearts - (6 oz), drained 1/2 cup cherry tomatoes 1/2 lb Provolone cheese, cut into bite size pieces 2 Tbs balsamic vinegar 1/4 cup extra-virgin olive oil Coarse salt, to taste Freshly-ground black pepper, to taste
Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers, tomatoes, provolone cheese and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste. Serves 4 Source - The Best Salads

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