Rachael Ray: Rachael's Daytime Talkshow

Antipasto Salad

Antipasto Salad

It's an entire antipasto platter -- in a salad!

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Ingredients

  • 1/3 pound chunk Genoa salami, chopped into 1/2-inch pieces
  • 1/4 cup hot pepper rings
  • 1 red bell pepper, chopped (1 roasted red pepper can be substituted)
  • 1/2 pint marinated mushrooms
  • 1/2 small red onion, thinly sliced
  • 1 pint red grape tomatoes, cut in half
  • 1 pint yellow grape tomatoes, cut in half
  • 1/2 cup flat-leaf parsley leaves, roughly chopped
  • 2 hearts of Romaine, roughly chopped
  • 1 15-ounce can artichokes in water, quartered
  • Red wine vinegar, a good drizzle
  • Extra-virgin olive oil (EVOO), a good drizzle

Yields: 4 servings

Preparation

Combine all of the ingredients in a larges salad bowl and give it a good drizzle of both the red wine vinegar and EVOO. Season with a little salt and pepper, toss together and serve.

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