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Monday
Jul232012

Antipasto Salad

Antipasto

Growing up, we ordered our fair share of pizzas from the local pizzerias. Generally we would only order pizza, but sometimes we would get wings as well. Only when we were with a large group would we ever order an antipasto salad too. When I was younger, I think I assumed that there would be some kind of pasta in it, since it kind of sounds that way, and I was always a little disappointed when there wasn't. Also, back then I was not a huge fan of cold cuts, so the fact that there was meat in the salad kind of turned me off. Throughout the years, I grew to enjoy antipasto salads, so I decided to make this one for dinner one night last week. Oddly enough, once it was all put together, Joel looked at it with a very puzzled expression on his face. Then he asked where the pasta was! Looks like we are one in the same. Maybe that's why we ended up together! This salad makes a lot, and even though it was our main course, we had enough left over to share with 4 other people the next day as a side dish. 

For the Salad:
1 head Romaine Lettuce (I got mine from my garden!)
2 cups Cherry Tomatoes, halved (I probably used less)
3/4 cup Cucumbers, diced
1/3 pound Genoa Salmi, thick dice
1/3 pound Ham, thick dice (I used a ham steak)
1/3 cup Mozzarella or Provolone Cheese, thick diced
1/4 cup Olives
1 Banana Pepper or 2-3 Pepperoncini, sliced (I used a few whole pepperoncini, too)

For the Dressing:
3 tablespoons Red Wine Vinegar
1-2 Garlic Cloves, minced
1/4 teaspoon Oregano (I used fresh, but dried would be fine)
1 teaspoon Dijon Mustard
5 tablespoons Olive Oil
Salt and Pepper, to taste

Lightly toss together the salad ingredients in a large bowl. In a small bowl, whisk together the vinegar, garlic, oregano, and dijon. Slowly stream in the oil, while continuing to whisk, until it is well combined. Pour the dressing over the salad and toss to combine. 

SOURCE: Elly Says Opa

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