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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Antipasto Salad ( Recipe

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This recipe for Antipasto Salad (, by , is from Rose's Spring and Summer Recipes from the Internet, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rose Overturf


For the Salad
6 cups mixed salad greens
1/2 cup chopped salami
1/2 cup chopped prosciutto
1/4 cup olives I used kalamata
1/2 cup roasted red peppers, coarsely chopped (jarred or homemade)
1 cup canned chickpeas rinsed and drained
1/2 cup marinated artichoke hearts drained
1/2 cup marinated mozzarella balls drained
4-6 small pepperoncini peppers
optional garnish: chopped parsley

For the dressing:
1/4 cup olive oil
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried oregano
salt and pepper to taste

For the dressing: Place all of the salad dressing ingredients in a jar and shake until thoroughly combined. Set aside.

Place the lettuce in a large bowl; toss with half of the dressing.
Arrange the meats, cheese, olives, chickpeas and vegetables on top of the greens. Drizzle the remaining dressing over the top and serve, garnished with parsley if desired.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
15 g carb per serving




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