Italian Antipasto Salad

Ingredients

  • 1/2 head romaine lettuce, cut into bite-size pieces
  • 1/2 head butter lettuce, cut into bite-size pieces
  • 1/2 head iceberg lettuce, cut into bite-size pieces
  • 1 cup rinsed canned red kidney beans, patted dry
  • 1 cup rinsed canned garbanzo beans, patted dry
  • 8 ounces salami, cubed
  • 6 ounces Provolone, cubed
  • 2 tomatoes, coarsely chopped
  • Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper
  • Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
  • Yield: 6 to 8 servings
  • Prep Time: 15 minutes
  • Inactive Prep Time: none
  • Cooking Time: none

Red Wine Vinaigrette:

  • 1/2 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 1 teaspoon honey
  • 2 teaspoons salt
  • 1 cup olive oil
  • Salt and freshly ground black pepper

Description

Food Network Invites You To Try This Italian Antipasto Salad Recipe From Giada De Laurentiis.

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