Italian Antipasto Salad

By Cubby

Ingredients

• 1/2 head romaine lettuce, cut into bite-size pieces
• 1/2 head butter lettuce, cut into bite-size pieces
• 1/2 head iceberg lettuce, cut into bite-size pieces
• 1 cup rinsed canned red kidney beans, patted dry
• 1 cup sliced pepperoncini, patted dry
• 8 ounces salami, cubed
• 6 ounces Provolone, cubed
• 2 tomatoes, coarsely chopped
• Red Wine Vinaigrette, recipe follows
• Salt and freshly ground black pepper
• 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.
• Yield: 6 to 8 servings
• Prep Time: 15 minutes
• Inactive Prep Time: none
• Cooking Time: none
• 1/2 cup red wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon honey
• 2 teaspoons salt
• 1 cup olive oil
• Salt and freshly ground black pepper

Preparation

Step 1

Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.