ANTIPASTO SALAD | EASY, LOW CARB, AND GREAT FOR A CROWD

Antipasto Salad | Easy, Low Carb, and Great for a Crowd image

Provided by @MakeItYours

Number Of Ingredients 16

Previous Next

2 hearts romaine lettuce (chopped into bite-size pieces (about 7 cups))
4 ounces baby arugula leaves (about 4 cups)
4 ounces DeLallo Genoa Salami (quartered lengthwise, then cut into bite-size pieces)
4 ounces DeLallo Sliced Prosciutto (chopped into bite-size pieces)
6 ounces DeLallo Marinated Quartered Artichoke Hearts (drained and patted dry)
1/2 cup DeLallo Pitted Seasoned Olive Medley (about 3 ounces)
12 ounces DeLallo Roasted Red Peppers (drained, coarsely chopped, and patted dry)
1 pint cherry or grape tomatoes (halved)
1/3 cup crumbled feta cheese
Chopped fresh parsley, basil, chives, or a combination
1/4 cup DeLallo Extra Virgin Olive Oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined (or put all of the dressing ingredients in a mason jar, seal, and shake to combine). Pour half of the dressing over the salad and toss to coat. The leaves should be lightly moistened.
Arrange the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Sprinkle with feta and parsley. Enjoy immediately or refrigerate for 1 hour prior to serving.