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Italian Antipasto Salad


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Italian Antipasto Salad 0 Picture


  • 1/2 head romaine lettuce cut bite size
  • 1/2 head butter lettuce cut bite size
  • 1/2 head iceberg lettuce cut bite size
  • 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 (see recipe)
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

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.

This recipe yields 6 to 8 servings.

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