Antipasto Salad
"This recipe has a wonderful Italian dressing. Salad toppings are easily adaptable to whatever you have on hand, works with any Italian-type cheeses and meats. I like to make up the dressing to have on hand and make individual salads as needed."
photo by Karen R.
- Ready In:
- 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1⁄3 cup red wine vinegar
- 1⁄4 cup olive oil
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sugar
- 1⁄8 teaspoon pepper
- 6 cups romaine lettuce leaves, torn
- 12 slices provolone cheese
- 3 1⁄2 ounces pepperoni, sliced
- 2 tomatoes, cut into wedges
- 8 large mushrooms, sliced
- 8 large black olives
directions
- In small bowl combine first 8 ingredients to make dressing. Combine well.
- Place lettuce on large serving platter.
- Cut cheese slices in half. Roll cheese and pepperoni slices into cones.
- Arrange cheese, pepperoni, tomatoes, mushrooms and olives over lettuce.
- Drizzle with dressing and serve.
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RECIPE SUBMITTED BY
Karen R.
Cedar Rapids, Iowa
