Italian Antipasto Salad

By á-170456

Ingredients

• 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

Preparation

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.