Antipasti Salad
By jackiemo
This antipasto salad highlights fresh shrimp and salami, with traditional antipasto veggies like marinated artichoke hearts. Mixed with an Italian ranch dressing -- it will be a family favorite.
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- 1 (10-ounce) package romaine salad
- 1 (7.5-ounce) quartered marinated artichoke hearts, drained and quartered
- 1 cup cubed mozzarella cheese
- 1 cup fresh mushrooms, sliced
- 8 ounces cooked bay shrimp
- 1/2 cup red bell pepper strips
- 4 ounces dry salami strips
- 1/2 cup sliced ripe olives
- 1 cup Hidden Valley® Original Ranch® Italian Ranch Dressing, divided
Details
Servings 4
Preparation time 25mins
Cooking time 25mins
Preparation
Step 1
In a large bowl, toss the lettuce with 6 tablespoons of dressing and arrange on a platter. Arrange each of the remaining ingredients on top of the lettuce. Drizzle with the remaining dressing and serve.
You'll also love
- Buffalo Ranch Chicken Dip 4.5/5 (2 Votes)
- Feta Stuffed Fig Glazed Lamb... 4.4/5 (10 Votes)
- Peanut Butter Banana Pudding... 4/5 (4 Votes)
- Bacon Crackers 4.7/5 (3 Votes)
- Grilled Corn, Avocado & Tomato... 3.7/5 (107 Votes)
- Caesar-Crusted Chicken Salad 4.5/5 (8 Votes)
- Roasted Zucchini Flatbread with... 4.4/5 (7 Votes)
- Spinach & Strawberry Salad 4.3/5 (17 Votes)
Review this recipe