ANTIPASTO SALAD

Antipasto Salad image

This is my favorite and fastest salad I ever made. I got the recipe from "Rachael Ray, 30 minute meals." It's fantastic and you can make it in ten minutes. I get the packaged ready to serve romaine lettuce hearts. Get the hard salami sliced fairly thick and then dice into bite size pieces. Everything else is in a jar and "it's ready to go!"

Provided by Judy-Jude

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 romaine lettuce hearts, tear into bite size pieces
1/2 lb genoa hard salami, diced into bite size pieces
2 cups giardiniera hot pickled vegetables, drained
12 pitted black olives, coarsely chopped, such as calamata
12 large green olives, pitted, coarsely chopped
1 (8 ounce) jar roasted red peppers, drained and diced
1 (6 ounce) jar marinated artichoke hearts, drained and coarse chop
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
salt and pepper

Steps:

Combine the first seven ingredients in large bowl.
In a medium size bowl combine balsamic vinegar, extra virgin olive oil, salt and pepper.
Drizzle vinegar and oil over the salad just before you serve and toss or you can serve the dressing on the side.

Nutrition Facts : Calories 591.5, Fat 34.1, SaturatedFat 8.4, Cholesterol 56, Sodium 2697.3, Carbohydrate 54.6, Fiber 13.2, Sugar 34.6, Protein 20.5

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