Antipasto Salad with Red Wine Vinaigrette
Antipasto Salad with Red Wine Vinaigrette might be just the salad you are searching for. One serving contains 377 calories, 7g of protein, and 36g of fat. For $1.92 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of provolone cheese, black pepper, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so yummy. 414 people were glad they tried this recipe. It is brought to you by Garnish with Lemon. From preparation to the plate, this recipe takes roughly 20 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 40%, this dish is solid. Try Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette, Shredded Red Leaf Salad with Creamy Red Wine Vinaigrette, and Couscous Antipasto Salad with Tomato Vinaigrette PLUS Antipasto Skewers for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
1½ cups canned, chopped artichoke hearts, drained
½ teaspoon black pepper
¾ teaspoon Dijon mustard
½ cup Extra Virgin Olive Oil
1 teaspoon minced garlic
1 cup grape tomatoes, halved
1 (7-ounce) jar pitted Kalamata olives, drained
1 teaspoon dried oregano
¼ Cup pepperoni, cut in matchsticks
½ cup Provolone cheese, cut in matchsticks
¼ cup sliced red onion
½ cup bottled roasted red peppers, coarsely chopped and drained
Romaine leaves for serving
½ cup Genoa salami, cut in matchsticks
¼ teaspoon salt
¼ cup Pompeian Red Wine Vinegar
Equipment:
whisk
bowl
Cooking instruction summary:
Place the vinegar, oregano, mustard, garlic, salt and pepper in a bowl and stir together. Gradually add the olive oil and whisk to thoroughly combine. Set aside until needed. (You will have extra.)Make sure that the roasted red peppers, artichoke hearts and Kalamata olives are well-drained. Place them in a large bowl. Add the red onion, meats, cheese and tomatoes, Stir gently to combine. Add ¼ cup Red Wine Vinaigrette and coat the antipasto salad. If needed, add more dressing to get to desired taste.Serve over a bed of romaine leaves.
Step by step:
1. Place the vinegar, oregano, mustard, garlic, salt and pepper in a bowl and stir together. Gradually add the olive oil and whisk to thoroughly combine. Set aside until needed. (You will have extra.)Make sure that the roasted red peppers, artichoke hearts and Kalamata olives are well-drained.
2. Place them in a large bowl.
3. Add the red onion, meats, cheese and tomatoes, Stir gently to combine.
4. Add ¼ cup Red Wine Vinaigrette and coat the antipasto salad. If needed, add more dressing to get to desired taste.
5. Serve over a bed of romaine leaves.
Nutrition Information:
covered percent of daily need
