Start the week off on a healthy note by making our Chopped Antipasti Salad for dinner! Feel free to customize the ingredients to your own personal preference.
1 1/4 oz Red Wine Vinegar
1 oz Red Onions, diced ½” pieces
2 tsp Garlic, Finely Minced
1 tsp Dijon Mustard
2 1/2 oz Olive Oil
2 oz Romaine Lettuce, chopped
1 oz Salami Diced ¼” pieces
1 oz Pepperoni diced ¼” pieces
2 oz Roasted Red Peppers, diced ½” pieces
2 oz Broccoli Florets Blanched, ½” pieces
2 oz Canned Garbanzo Beans, drained
1 oz Sharp Provolone, Diced ¼” pieces
1 oz Pepperoncini , sliced ¼”
3 slices Prosciutto, Imported ( Di Parma)
8 Kalamata Olives
1/4 Cup Garlic Croutons
8 Grape Tomatoes, cut in half
2 Tbsp Grated Parmesan Cheese (Reggiano)
1. Mix Red Wine Vinegar, Dijon Mustard, Red Onions, Garlic and Olive Oil to create the Italian Dressing in a large mixing bowl or the bowl that the salad will be served in.
2. Add the Romaine Lettuce, Salami, Pepperoni, Roasted Red Pepper, Broccoli Florets, Garbanzo Beans, Sharp Provolone Cheese, Pepperoncinis, and toss with the dressing from step 1. Then incorporate thoroughly and pull all the ingredients to the top and leave in the same bowl or onto a nice platter.
3. Place the Imported Proscuitto on top and garnish the top of the salad with Kalamata Olives, Grape Tomatoes, Croutons, and Grated Parmesan Cheese.
Print Recipe:Italian Chopped Antipasti Salad