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Recipe Servings: 4 Description: The best antipasto salad! Allergens: Animal, Beef, Brewers yeast, Capsaicin/peppers, Carrot, Celery, Fermented, Fructose, Fruit/vegetable, Grape, Legume, Lettuce, Miscellaneous, Nightshade, Nut, Olive, Pepper, Pork, Soy, Spices, Sugar, Sulfites, Vinegar, Yeast Ingredient List:

Qty	Name
2 hearts	romaine lettuce , chopped
1/2 pound	Genoa salami , fresh, diced
2 cups	pickled hot vegetable salad, Giardiniera , chopped
12	black olives , pitted and chopped
12	green olives , jumbo, pitted, and chopped
1 small jar, 8 oz	red peppers , roasted, drained and diced
1 small jar, 6 oz	artichoke hearts , marinated and drained
2 tablespoons	balsamic vinegar
1/4 cup	extra virgin olive oil
pinch	salt
pinch	black pepper

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Instructions: Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts in large bowl. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.
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Miscellaneous: Created: March 25th, 2007
Last Updated: June 24th, 2007
Source of Recipe: Rachael Ray
Filed Under: Salads




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