Antipasto Salad

This salad is a meal in itself.  Variety is the key here:  Do what you like, but be sure to include lots of different veggies, greens and Italian deli meats.  Also, be sure to make the dressing from scratch – the dressing really livens up the salad, and since you’re having salad for dinner, you might as well go all out.  Store bought dressing in a salad like this one just won’t meet expectations.

Ingredients & Instructions

For the Dressing:

  1. 1/2 cup olive oil
  2. 1/2 cup red wine vinegar
  3. Juice of one lemon
  4. 4-5 cloves garlic, minced or run through a microplane zester
  5. 1 tablespoon dried powdered oregano
  6. 1 teaspoon salt
  7. 1/2 teaspoon white pepper
  8. 1 teaspoon sugar

Whisk all ingredients together and refrigerate for at least 30 minutes.  Dressing can be made 1 day in advance.  When left standing for a while, dressing will separate – not to worry, just re-whisk to incorporate right before serving.

For the Salad

  1. 10oz Romaine lettuce hearts
  2. Jar of marinated artichoke hearts (6-8oz), drained
  3. Jar of pepperoncini (6-8oz), drained
  4. Croutons, as desired
  5. Assortment of fresh veggies: Mushrooms, Asparagus, Broccoli, Tomatoes (steam certain veggies first and the shock in an ice-bath if necessary)
  6. 6oz assorted Italian Deli Meats:  Salami, Prosciutto, Capocollo, Calabrese
  7. Mozzarella or Provolone cheese

Combine ingredients 1-5 in a large tossing bowl.  Chiffonade Deli Meats and cheese into fine strips and add to bowl.  Toss well to combine.

Final Assembly:

Dress salad all at once or allow eaters to dress for themselves in individual serving bowls.

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