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Lunch: Antipasto Salad

Serves 2-4
Lunch: Antipasto Salad


For the salad:
1 medium head romaine lettuce, chopped into thin shred (about 8 cups)
4 ounces fresh mozzarella pearls*
4 ounces salami or pepperoni, thinly sliced
1 cup halved grape tomatoes
2-ounce can sliced black olives (1/2 cup heaping)
1/2 cup sliced pepperoncini peppers
1/2 medium red onion, thinly sliced

For the creamy Italian dressing:
1/4 cup white wine vinegar
1/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 1/2 teaspoons honey
2 tablespoons olive oil


Arrange the lettuce in a serving dish. Top with the remaining salad ingredients. For the dressing, combine all dressing ingredients, except olive oil, in a medium bowl. While whisking, slowly pour in olive oil; whisk until smooth. Dress salad just before serving. *Or substitute 4 ounces mozzarella cheese, cut into 1/2-inch cubes.