Antipasto Salad

by Patricia Smith
(Anaheim, Ca, USA)

Many years ago, we went to an Italian restaurant and they served this salad as an appetizer. My next Italian dinner at home I attempted to recreate it.

Over the years I have perfected the salad with my own dressing and ingredients. It has become a family favorite for 30 years. Whenever we have a family gathering I am asked to make this salad to accompany our Italian feasts. And on many summer nights we have it as our meal along with garlic bread. Enjoy.

INGREDIENTS

1 head of Iceberg lettuce, torn into pieces

1 bag of Butter Lettuce with Raddichio

1/4 Red Onion, very thinly sliced

8 slices of Italian Dry Salami, cut into fourths

8 slices of Provolone Cheese, cut into fourths

8 slices of Sopressato, roll and slice

1 can of Garbanzo Beans, drained and rinsed

1 can of Black Olives, drained

15 Green Olives, stuffed with garlic or plain

14 oz. Jar of Marinated Artichokes, drained & quartered

1 basket of Grape Tomatoes, halved

Sliced Peperoncini, to taste

Italian Dressing

3/4 Cup Extra Virgin Olive Oil

1/4 Cup Wine Vinegar

1 tsp. Balsamic Vinegar

1 tsp. Dijon Mustard

1 large clove of Garlic, minced

1/2 tsp. fresh Basil, halve if using dried

1/2 tsp. fresh Oregano, halve if using
dried

1/2 tsp. fresh Italian Parsley, half if
using dried

Salt & Pepper to taste
OR you can use your favorite bottled Italian Dressing. If I use bottled I prefer Bernstein's Restaurant Style Italian Dressing

PREPARATION

Place lettuce on a platter and then sprinkle the remaining ingredients over the lettuce in the order listed.

Salad can be prepared several hours before serving, just cover and refrigerate.

Add dressing just prior to serving.

Preparation time is about 20 minutes.

Serves 6-8 as an appetizer or 2-3 as a meal with Garlic Bread.