Italian Antipasto Salad

Recipe Courtesy of Giada De Laurentiis

  • Preparation Time10 mins
  • Serves6
  • DifficultyEasy
1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
170g rinsed canned red kidney beans, patted dry
170g canned garbanzo beans, patted dry
225g salami, cubed
170g Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Red Wine Vinaigrette:

120ml red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
235ml olive oil
Salt and freshly ground black pepper
  1.    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.   
  2. 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.