Italian Antipasto Salad

Name: Italian Antipasto Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 heads butter lettuce, cut into bite-size pieces; 237 milliliters rinsed canned garbanzo beans, patted dry; 1 teaspoon honey; 1 heads iceberg lettuce, cut into bite-size pieces; 237 milliliters rinsed canned red kidney beans, patted dry; 3 Tbsps lemon juice; 237 milliliters olive oil; 170 grams Provolone, cubed; 118 milliliters red wine vinegar; 1 heads romaine lettuce, cut into bite-size pieces; 227 grams salami, cubed; 2 teaspoons salt; 6 servings Salt and freshly ground black pepper; 2 tomatoes, coarsely chopped

Italian Antipasto Salad might be just the side dish you are searching for. This recipe makes 6 servings with 401 calories, 22g of protein, and 25g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of butter lettuce, salt and pepper, tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 10 minutes. It is a good option if you're following a gluten free diet.

Instructions

Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper