Friday, May 18, 2012

Antipasto Salad


Now that we are entering into the summer months it's getting hotter and no one wants to turn on the oven.  In the summer I love to eat a fresh and light savory salad.  

When I lived in California my family loved to go to this Italian restaurant that served this salad and now that I live in Washington I have yet to find a restaurant that serves anything that comes close to it.  This salad is so tasty I don't even use dressing.

However, I have been able to recreate it and that makes me very, very happy! :) 

I like to make this salad in a large portion to have left overs for the next day, so this recipe makes a very large portion.




3 heads of Romain lettuce, washed, dried and cut into 1" pieces



1 can of Garbanzo Beans, drained
4-5 Roma Tomatoes, cut into 1/2"
1 Red Onion, sliced into 1/4" strips
1 cup Pepperoncinis, sliced
1 - 8 oz. can medium to large Black Olives, sliced



 1 to 1 1/2 pound of Mortadella
1 pound of Salami
1 pound of Mozzarella

Layer 1 slice of each of each om top each other: Mortadella, cheese and then salami slicing them into 1/2" strips and then cut the strips into 1" bites.

Start the salad by placing all the ingredients by layers:

Salad
Tomatoes
Olives
Garbanzo Beans
Red Onions
Pepperoncinis
Meats/Cheeses

Then start the layering all over again.


Using a Italian House Dressing is best on this salad or eat it just plain... it's just that good!




** All photographs have an embedded watermark


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