Prep 10 mins
Cook 0 mins
This is my favorite and fastest salad I ever made. I got the recipe from "Rachael Ray, 30 minute meals." It's fantastic and you can make it in ten minutes. I get the packaged ready to serve romaine lettuce hearts. Get the hard salami sliced fairly thick and then dice into bite size pieces. Everything else is in a jar and "it's ready to go!"
- 2 romaine lettuce hearts, tear into bite size pieces
- 1⁄2 lb genoa hard salami, diced into bite size pieces
- 2 cups giardiniera hot pickled vegetables, drained
- 12 pitted black olives, coarsely chopped, such as calamata
- 12 large green olives, pitted, coarsely chopped
- 1 (8 ounce) jar roasted red peppers, drained and diced
- 1 (6 ounce) jar marinated artichoke hearts, drained and coarse chop
- 2 tablespoons balsamic vinegar
- 1⁄4 cup extra virgin olive oil
- salt and pepper
- Combine the first seven ingredients in large bowl.
- In a medium size bowl combine balsamic vinegar, extra virgin olive oil, salt and pepper.
- Drizzle vinegar and oil over the salad just before you serve and toss or you can serve the dressing on the side.
Fabulous! Could play with this by adding rucola, mozzarella, anchovies...what ever the mood and contents of the cupboards at the time.
I liked this speedy salad. It is made of things I normally have in the pantry so will be added to my repeat cookbook. It was colorful in the bowl, made a tasty lunch served with Recipe #35658, and tasted good. Made for the Cookathon in Judy's memory.
This recipe was made for the Judy-Jude â€œCookathonâ€� in her memory. This is surely a 5 star Antipasto Salad recipe! I was able to get most of the ingredients at the supermarkets' olive/salad area (no jars to buy). I also, bought a package of romaine and radicchio lettuce. In addition, I added cubes of cheese and what every antipasto salad needs, anchoves! This recipe was refreshing and tasty. Enjoy!