Antipasto Salad

By á-170456

Ingredients

• 2 romaine lettuce hearts chopped
• 1/2 pound Genoa salami diced (ask for it in 1 chunk at deli counter)
• 2 cups pickled hot vegetable salad, Giardiniera coarsely chopped (this item is found on the Italian
• foods aisle in jars or, in bulk bins near olive section)
• 12 pitted black olives coarsely chopped (such as Calamata)
• 12 jumbo green olives pitted, and coarsely chopped
• 1 small jar roasted red peppers - (8 oz) drained, diced
• 1 small jar marinated artichoke hearts - (6 oz) drained
• 2 tablespoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• Coarse salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

This recipe yields 4 servings.