"Those who forget the pasta are condemned to reheat it."--Unknown

*Italian Antipasto Salad Recipe

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This recipe for *Italian Antipasto Salad, by , is from The Paula Campbell Soup of the Month, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Campbell

Category:
Category:

Ingredients:  
Ingredients:  
romaine lettuce, cut into bite-size pieces
butter lettuce, cut into bite-size pieces
iceberg lettuce, cut into bite-size pieces
1 jar marninated artichoke hearts
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Red Wine Vinaigrette:
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

Directions:
Directions:
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.

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

 

 

 

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