Italian Antipasto Salad

I love antipasto salads. They are light but full of flavor thanks to the dressing, meats, and pepperchinis. I also love black olives and garbanzo beans! With this salad, I didn’t indicate quantities for the ingredients because you can adjust for your liking. If you like more meats, then add more meats; if you like more garbanzo beans and olives, then add more of those. Enjoy!


Reduced fat salami, sliced
Reduced fat pepperoni, sliced
Part-skim mozarella cheese, shredded
Reduced sodium garbanzo beans
Romaine lettuce, diced
Pepperoncinis, sliced
Reduced sodium black olives, sliced


1 large garlic clove, minced
3 tablespoons balsamic vinegar
3 tablespoons red-wine vinegar
1/2 teaspoon crumbled dried rosemary
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup olive oil

In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the oregano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.

In a salad bowl, toss the romaine lettuce, meats, cheese, garbanzo beans, black olives, and pepperoncinis. Top with dressing.

Mixed Antipasto 


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