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Antipasto Salad With Vinaigrette Dressing
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- #84954
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Vinaigrette
6 tablespoons olive oil
2 1/2 tablespoons red wine vinegar
2 tablespoons chili sauce
1 tablespoon freshly grated Parmesan cheese
1 clove garlic, minced
1 1/2 teaspoon Worcestershire sauce
1 1/2 teaspoon chopped fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
Salad
1 head lettuce, torn into bite-sized pieces
3 Roma tomatoes, chopped
8 ounces Provolone cheese, cut into 1/2-inch cubes
1 1/2 cup coarsely chopped artichoke hearts
1 can (6 ounce size) pitted black olives, drained
1 package sliced pepperoni
1/2 cup drained garbanzo beans
6 mushrooms, sliced
1/2 cup freshly grated Parmesan cheese
directions
For the vinaigrette, combine the olive oil, wine vinegar, chili sauce, cheese, garlic, Worcestershire sauce, parsley, Italian seasoning, sugar, salt and pepper in a jar with a tight-fitting lid and seal tightly. Shake to mix.
For the salad, combine the lettuce, tomatoes, provolone cheese, artichokes, olives, pepperoni, beans and mushrooms in a salad bowl and mix gently. Add the vinaigrette and toss to coat. Sprinkle with the Parmesan cheese.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 10, 2008
this vinaigrette is very interesting and different. love the recipe. when in the mood for a pasta salad, i substitute the lettuce with rotini pasta.