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Antipasto Salad
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Description
The perfect tailgating finger food tray made with mozzarella balls, artichokes, peppers and Italian salami, served with a simple balsamic vinaigrette.
Ingredients
- FOR THE DRESSING:
- 4 Tablespoons Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 dash Ground Pepper
- 1 dash Salt
- ½ teaspoons Oregano, Dried
- ⅓ cups Olive Oil
- FOR THE SALAD:
- 4 cups Romaine Lettuce, Roughly Chopped
- 14 ounces, weight Canned Artichoke Hearts, Drained
- 12 ounces, weight Jarred Roasted Red Peppers, Rinsed, Cut Into Strips
- ½ cups Pepperoncini, Rinsed, Whole Or Sliced
- 4 ounces, weight Sopressata
- 1 cup Cherry Tomatoes
- 1 cup Mozzarella Cheese Balls
Preparation
In a bowl, add red wine vinegar, mustard, pepper, salt and oregano. Whisk in olive oil until combined.
Arrange all of the salad ingredients onto a large platter. Serve with salad dressing.
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