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Category: |
Category: |
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Vinaigrette |
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Ingredients: |
Ingredients: 3 Tbsp red wine vinegar
1 small garlic clove, minced
1/2 tsp sugar
1 Tbsp Italian seasoning
1/2 tsp salt
1/8 tsp black pepper
6 Tbsp extra-virgin olive oil
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Directions: |
Directions:Whisk together all vinaigrette ingredients in a small bowl until combined well. Set aside. |
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Pickled Onion |
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Ingredients: |
Ingredients: 1 medium red onion, halved lengthwise and thinly sliced
2 cups water
3 Tbsp red wine vinegar
2 Tbsp sugar
1 tsp salt
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Directions: |
Directions:Bring water, vinegar, sugar and salt to a boil in a 1 quart heavy saucepan. Add onion and simmer until crisp-tender, about 3 minutes. Drain and refrigerate. |
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Salad |
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Ingredients: |
Ingredients: 2 hearts of romaine (12 ounces total) torn into bite size pieces
1 cup loosely packed fresh parsley, coarsely chopped
1 8-oz jar roasted red peppers, rinsed, drained and cut into 1/4 inch strips
2 6-oz jars marinated artichoke hearts, drained
1 can small seedless black olives
1 cup bottled pepperoncini slices, drained
1/2 lb cherry tomatoes, halved, or whole grape tomatoes
8 oz salami, sliced or cubed
8 oz pepperoni slices
6 oz mozzarella or provolone cheese, cubed
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Directions: |
Directions:Combine all salad ingredients in a large bowl. Add cold pickled onion. Toss. Add enough vinaigrette to coat. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Salad ingredients can vary by preference. Vinaigrette and pickled onion can be prepared a day ahead and refrigerated until ready to use.
Another option for serving is to spread lettuce on a large platter and scatter the rest of the ingredients over it, then drizzle the vinaigrette over all.
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This recipe for Antipasto Salad is from