SUMMER ANTIPASTO SALAD WITH BALSAMIC VINAIGRETTE

Summer Antipasto Salad with Balsamic Vinaigrette image

Escape to the Mediterranean with this traditional presentation of fresh vegetables, cured and cooked meats, and cheeses, drizzled with a simple vinaigrette.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 12

Number Of Ingredients 13

Ingredients

1/2 cup balsamic vinegar
1/2 cup olive oil
1/4 cup chopped fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
4 cups shredded romaine lettuce
8 oz sliced cooked chicken or turkey, cut into bite-sized strips
8 oz sliced salami or summer sausage, cut in half
4 oz sliced mozzarella cheese, cut into bite-sized strips
4 cups fresh cauliflower florets
2 small cucumbers, sliced
2 medium tomatoes, each cut in half and sliced, if desired
2 medium yellow, red or green bell peppers, coarsely chopped (2 cups)

Steps:

In small bowl, mix all vinaigrette ingredients.
Arrange lettuce on large serving platter. Arrange chicken, salami, cheese, cauliflower, cucumbers, tomatoes and bell peppers over lettuce. Drizzle vinaigrette over salad.

Nutrition Facts : Calories 230, Carbohydrate 8 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 5 g, TransFat 0 g