loaded antipasto salad

(1 rating)
Recipe by
Cindy Uhrina
Waunakee, WI

My hubby and I went to a pier one afternoon for lunch and loved this salad. I tried to create it the best I could from what I remembered. Enjoy.

(1 rating)
yield 2 serving(s)
prep time 25 Min

Ingredients For loaded antipasto salad

  • 1
    head of romane lettuce torn
  • 1/2 c
    black olives sliced
  • 1/2 sm
    red onion sliced thin
  • 10
    grape tomatoes halved
  • 1/2 md
    red bell pepper sliced thin
  • 1/2 c
    ham cubed
  • 1/2 c
    salami cubed
  • 1/2 c
    mini pepperoni
  • 7
    fresh mini mozzarella balls halved

How To Make loaded antipasto salad

  • 1
    Place lettuce in a decorative glass salad bowl. Next layer all ingredients on top. Chill until you serve. Best dressed with balsamic vinaigrette. Recipe to follow
  • 2
    Balsamic vinaigrette (12 servings) - combine all ¾ c evoo ¾ c balsamic vinegar 1 clove garlic ½ tsp dried oregano 2 tsp Dijon mustard Salt and pepper to taste Store the rest in an air tight container in your fridge.

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