Antipasto Salad

Recipe by Judy-Jude
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    romaine lettuce hearts, tear into bite size pieces
  • 12
    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
  • Dressing
  • 2
    tablespoons balsamic vinegar
  • salt and pepper
Advertisement

DIRECTIONS

  • 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.
Advertisement