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Appetizers
Salad
Spring Menu

Antipasto Salad

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Ingredients

  • 2 heads romaine lettuce chopped
  • 1 cup grape or cherry tomatoes halved
  • 1 cup mozzarella balls
  • 12-ounce marinated artichokes drained and chopped
  • ½ cup mixed olives black, green, Kalamata
  • ½ cup roasted red peppers chopped
  • 4 oz salami sliced
  • 4 oz pepperoni quartered
  • ½ cup sliced pepperoncinis
  • ¼ cup sliced red onion (optional)
Vinaigrette Dressing
  • ¾ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 ½ tablespoons lemon juice
  • 1 ½ teaspoons dijon mustard
  • ¾ teaspoons garlic powder
  • ¾ teaspoons oregano
  • 1 pinch red pepper flakes
  • Salt and pepper to taste

Servings

6

Directions

  1. In large bowl, toss lettuce, tomatoes, mozzarella balls, artichokes, olives, red peppers, salami, pepperoni, pepperoncinis, and red onion together to distribute ingredients evenly. Set aside.
  2. Add oil, red wine vinegar, lemon juice, mustard, garlic powder, oregano, and red pepper flakes to jar and seal with lid. Shake vigorously to combine. Season with salt and pepper.
  3. Dress salad with vinaigrette and serve. Alternately, portion salad into individual servings and dress with vinaigrette or serve with vinaigrette on the side.

Ferraro Items

Ferraro# 0000004- Romaine lettuce

Ferraro# 0000074- Cherry tomatoes

Ferraro# 0700022- Mozzarella balls

Ferraro# 100135- Marinated artichokes

Ferraro# 110155, 110276, 1400241- Mixed olives

Ferraro# 100283- Roasted red pepper

Ferraro# 4600023- Salami

Ferraro# 295430- Pepperoni

Ferraro# 100291- Pepperoncini

Ferraro# 1000041- Olive oil

Ferraro# 5020510- Red wine vinegar

Ferraro# 380210- Lemon juice

Ferraro# 2070002- Dijon mustard

Ferraro# 2001230- Tuscan Spice Garlic powder

Ferraro# 2000005- Oregano

Ferraro# 2001247- Tuscan Spice Red pepper flakes

Bon Appétit!

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