Antipasto Salad
By ngaldi
Romaine, chickpeas, artichoke hearts, roasted red peppers, tomato, olives, mozzarella, pepperoni, oil and vinegar make this salad yummy!
Rate this recipe
4.6/5
(7 Votes)
Ingredients
- 3 Romaine lettuce hearts, torn into small pieces
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (6-ounce) jar artichoke hearts, drained, patted dry, quartered
- 1 (7-ounce) jar roasted red peppers, drained, patted dry, sliced
- 1 large tomato, cored, cut into 1/2-inch cubes
- 1/2 cup pitted green olives
- 3 ounces sharp provolone, cut into 1/4-inch cubes
- 3 ounces mozzarella, cut into 1/2-inch cubes
- 3 ounces thinly sliced pepperoni
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
Details
Servings 6
Cooking time 20mins
Adapted from myrecipes.com
Preparation
Step 1
Place lettuce in a serving bowl. Top with chickpeas, artichoke hearts, roasted red peppers, tomato, olives, provolone, mozzarella and pepperoni.
Drizzle with oil and vinegar and serve.
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