Romaine Antipasto Salad With Balsamic Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Rick Rodgers, Celebrations 101 Ingredients:
1/4 cup red wine vinegar |
2 tablespoons balsamic vinegar |
1 large garlic clove, crushed through a press |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 cup extra virgin olive oil |
2 large head romaine lettuce, rinsed, dried, and torn into bite-sized pieces |
2 (6 1/2 ounce) jars marinated artichoke hearts, drained and coarsely chopped |
1 (12 ounce) jar roasted red peppers, drained and coarsely chopped |
8 ounces sliced salami, cut into 1/2-inch wide strips |
1 1/2 cups shredded provolone cheese |
2 cups crisp bread croutons |
Directions:
1. Make the vinaigrette: combine the red and balsamic vinegars, garlic, salt, and pepper in a blender; with the blender running, gradually add the olive oil through the feed tube to make a smooth vinaigrette.
2. In a large bowl, toss the lettuce, artichoke hearts, red peppers, and salami; add the vinaigrette and toss again.
3. Top with cheese and croutons; give it a final toss and serve immediately.
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