I like salads that have a lot of viddles in them. You know, viddles. A bunch of other stuff in a salad besides lettuce.
And I happen to like Italian subs.
This recipe combined my love for viddle full salads and Italian subs without the carbs. I had to make a few adjustments because there are some items I don't care for or forgot.
1. No pepperoncini for me. Not a fan.
2. I forgot to buy tomatoes and a red onion so those got left out as well. Which is a bummer because I think the red onion would have really added to this salad.
3. Somehow my brain thought black olives instead of green olives so I used those. I think either would be fantastic in this salad.
4. Artichoke hearts...blech
And additional note, I really liked the dressing. While I made a salad for one, I made the dressing for 6 so I'll be using it all week.
Antipasto Salad
Recipe from Carlsbad Cravings
Serves 6
SALAD
1 large head Romaine lettuce chopped (about 8 cups)
4 oz. Genoa Salami chopped
4 oz. sliced pepperoni
1 c cherry tomatoes halved
1 c artichoke hearts drained, patted dry, roughly chopped
1/2 c kalamata olives halved
1/2 c green olives
1/4 c sliced red onion
2 T chopped pepperoncini
8 oz. fresh mozzarella balls halved
4 ounces provolone cheese cut into bite size pieces
DRESSING
3/4 c olive oil
1/4 c red wine vinegar
2 T lemon juice
1/4 c finely freshly grated Parmesan cheese
1 tsp EACH dried parsley, dried basil, garlic powder, onion powder
3/4 tsp salt
1/2 tsp EACH dried oregano, paprika, pepper
1/2-1 tsp sugar or more to taste
DRESSING: Add all the ingredients to a mason jar, cover and shake vigorously OR combine add all ingredients to a medium bowl and whisk to combine.
SALAD: Add lettuce to a large bowl followed by the rest of the salad ingredients. Drizzle with desired amount of dressing and toss to combine OR dress individual plates if expecting leftovers. Serve immediately. (You will probably not use all of the dressing.)
Salad ingredients: can be chopped 24 hours in advance and stored in separate airtight containers in the refrigerator. I will add the vegetables to separate paper towels, fold up the paper towels around the contents and place in sandwich bags – this keeps excess moisture away from the veggies to keep them fresh.
Croutons: can be made up to 2 weeks ahead of time and stored in a resealable plastic bag with as much air removed as possible or in an airtight container at room temperature.
Dressing: can be made up to 2 weeks ahead of time and stored in an airtight container in the refrigerator. If making ahead, take care not to use fresh garlic or herbs because they will only last a day or so in the refrigerator.