Jacopo's Chopped Antipasto Salad With Italian Dressing

Jacopo's Chopped Antipasto Salad With Italian Dressing
Jacopo's Chopped Antipasto Salad With Italian Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • DRESSING:

  • 1/2

    cup canola oil

  • 1/2

    cup extra-virgin olive oil

  • 2/3

    cup red wine vinegar

  • 1

    tablespoon lemon juice

  • 1/2

    small onion roughly chopped

  • 1/2

    carrot shredded

  • 2

    tablespoons grated Parmesan cheese

  • 2

    tablespoons chopped parsley

  • 1/4

    teaspoon garlic powder

  • 1/4

    teaspoon sugar

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon freshly-ground black pepper

  • Dried basil to taste

  • 1

    dash dried oregano

  • SALAD:

  • 1/2

    head romaine lettuce chopped

  • 1/2

    head iceberg lettuce chopped

  • 1/4

    head cabbage chopped

  • 1/2

    cup chopped salami

  • 1/2

    cup chopped mortadella

  • 1/2

    cup chopped ham

  • 1/2

    cup chopped Provolone

  • 1/2

    cup chopped pepperoncini

  • 1/2

    cup coarsely-chopped black olives

  • 3/4

    cup garbanzo beans

Directions

For the Dressing: Combine canola and olive oils, vinegar, lemon juice, onion, carrot, Parmesan cheese, parsley, garlic powder, sugar, salt, pepper, dash basil and oregano in bowl. Mix well. Store in refrigerator overnight for flavors to meld. (Makes 2 cups) For the Salad: In large bowl, combine lettuces, cabbage, salami, mortadella, ham, Provolone, pepperoncini, olives and garbanzo beans. Toss with half of dressing. Serve with remaining dressing on side. This recipe yields 6 servings. Each serving: 417 calories; 956 mg sodium; 34 mg cholesterol; 33 grams fat; 17 grams carbohydrates; 15 grams protein; 2.10 grams fiber.

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