"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Antipasti Salad Recipe

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This recipe for Antipasti Salad, by , is from Family Recipes To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Alvord
Added: Saturday, February 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dressing: 3 T. White Balsamic Vinegar, 6 T. Olive Oil, 1 clove Garlic minced, 1/8 tsp. Pepper Salad: 6 cups Romaine Lettuce, 1-15oz. can Garbanzo Beans drained and rinsed, 15 Basil Leaves torn into small pieces, 1/2 cup flat leaf Parsley, 1 cup sliced jarred roasted Red or Yellow Peppers, 1-6oz. jar marinated Artichoke Hearts drained, 1 cup Pepperoncinis, 1/2 cup pitted Black Olives drained, 3/4 cup Tomatoes, 3 oz. slliced Pepperoni, 3 oz. sliced Genoa Salami, 6 oz. fresh Mozzarella drained

Directions:
Directions:
Mix dressing ingredients together.Set aside. In a large bowl mix together the lettuce, garbanzo beans, basil and parsley. Pour 1/2 the dressing over the lettuce mixture and toss to coat well. Spread lettuce mixture out onto a large platter. Arrange roasted peppers, artichoke hearts, pepperoncinis, olives, tomatoes, mozzarella, pepperoni and salami in sections on top of lettuce. Drizzle remaining dressing over salad.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
I use both red & yellow peppers for more color.

 

 

 

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