Rachael Ray: Rachael's Daytime Talkshow
Antipasto Salad
It's an entire antipasto platter -- in a salad!
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
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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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