Antipasto Salad
yield: 6
total time: 45 minutes
Ingredients
- 2 romaine lettuce hearts, — chopped into bite-size pieces, about 7 cups
- 4 ounces arugula leaves baby, — about 4 cups
- 4 ounces genoa salami DeLallo, — quartered lengthwise, then cut into bite-size pieces
- 4 ounces prosciutto DeLallo Sliced, — chopped into bite-size pieces
- 6 ounces artichoke hearts DeLallo Marinated Quartered, — drained and patted dry
- 1/2 cup olive DeLallo Pitted Seasoned, Medley — about 3 ounces
- 12 ounces DeLallo Roasted Red Peppers — drained, coarsely chopped, and patted dry
- 1 pint cherry tomatoes — halved
- 1/3 cup crumbled feta cheese
- fresh parsley
- basil
- chives
- 1/4 cup DeLallo Extra Virgin Olive Oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Nutrition
- Calories : 190 calories
- Carbohydrate : 15 grams
- Cholesterol : 30 milligrams
- Fat : 9 grams
- Fiber : 8 grams
- Protein : 12 grams
- SaturatedFat : 4 grams
- Sodium : 930 milligrams
- Sugar : 6 grams
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