Antipasto Salad
Ingredients
The dressing
-
½
cup
olive oil
-
¼
cup
red wine vinegar
-
1
teaspoon
Dijon mustard
-
1
teaspoon
dried oregano
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The salad
-
½
medium
red onion, thinly sliced
-
1
heart
romaine lettuce, shredded
-
1½
cups
grape tomatoes, halved
-
1
can
pitted black olives (15 ounces)
-
1
package
mini pepperoni (5 ounces)
-
2
cups
shredded mozzarella cheese
-
to taste
whole pepperoncini peppers, for garnish
Instructions
- Whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper in a small bowl to make the dressing.
- Add the sliced red onion to the dressing and let it marinate for at least 5 minutes.
- In a large bowl, combine the shredded romaine lettuce, halved grape tomatoes, black olives, mini pepperoni, and shredded mozzarella cheese.
- Remove the marinated onions from the dressing and add them to the salad mix.
- Drizzle additional vinaigrette over the salad to taste and toss to combine.
- Garnish the salad with whole pepperoncini peppers before serving.
Nutrition Facts (estimated)
Servings
8
Calories
380
Total fat
36g
Total carbohydrates
5g
Total protein
11g
Sodium
1294mg
Cholesterol
39mg
You might also like