Antipasto Salad

 

For the dressing:

1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and freshly ground black pepper

For the salad:

1/2 medium red onion peeled and thinly sliced (1 cup or 4 ounces)
1 heart romaine lettuce shredded (4 cups packed or 8 ounces)
3/4 cups grape tomatoes halved (5 ounces)
1 (15-ounce) can pitted black olives (or Kalamata olives or green olives or a mixture)
1 (5 ounce) package mini pepperoni (or 5 ounces (about 1 c.) of regular-sized pepperoni, quartered.)
2 cups shredded mozzarella cheese (8 ounces)
whole pepperoncini peppers to taste


To make the dressing: In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). 

Note: Once you add the dressing, leftovers won’t keep well. Aim to only pre-dress what you know you (and your crew, if you’re sharing) will eat at one sitting.

To the bowl with the dressing, add the sliced red onion and marinate at least 5 minutes or up to 30 minutes.

To make the salad, in a large bowl add lettuce, tomatoes, olives, pepperoni, and mozzarella. Using tongs or a slotted spoon, remove onions from the dressing and add to the salad. Drizzle with additional vinaigrette to taste and toss to combine. Add pepperoncini.

Yield: This recipe makes 8 c. of Antipasto Salad, enough for at least 8 (1-c.) servings (or 4 large lunch-sized portions of 2 c. each).

Nutrition
Serving: 1 cup Calories: 380kcalCarbohydrates: 5gProtein: 11gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 39mgSodium: 1294mgPotassium: 176mgFiber: 2gSugar: 2gVitamin A: 647IUVitamin C: 4mgCalcium: 182mgIron: 1mg