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Romaine Antipasto Salad With Balsamic Vinaigrette

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“Rick Rodgers, Celebrations 101”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the vinaigrette: combine the red and balsamic vinegars, garlic, salt, and pepper in a blender; with the blender running, gradually add the olive oil through the feed tube to make a smooth vinaigrette.
  2. In a large bowl, toss the lettuce, artichoke hearts, red peppers, and salami; add the vinaigrette and toss again.
  3. Top with cheese and croutons; give it a final toss and serve immediately.

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