Spring Antipasto Salad
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Spring Antipasto Salad
Category
Salads
Ingredients
- 2 hearts of romaine chopped into bite-size pieces (6-7 cups)
- 4 ounces baby arugula (3-4 cups)
- 4 ounces Genoa Salami or Pepperoni quartered and cut into bite-size pieces
- 6 ounces quartered artichoke hearts, drained and patted dry
- ½ cup of Castelvetrano olives
- 12 ounces roasted red peppers, chopped
- 1-pint cherry tomatoes halved
- 1/3 cup mozzarella pearls or provolone cheese cubed
- ¼ cup Fustini's Tuscan Herb olive oil
- 2 tablespoons Fustini's Vinoso red wine vinegar
- 1 teaspoon Horseradish Mustard
- 1 teaspoon Fustini's Tuscan blend spices
Ingredients
Tuscan Dressing
Directions
- In a large bowl, combine the lettuces. Add dressing and toss to coat. Divide lettuce into 6 bowls. Arrange toppings. Pour a bit more dressing to top ingredients. Sprinkle with fresh herbs if you desire.
- Whisk all of the dressing ingredients together in a small bowl. Refrigerate if not serving immediately.