Antipasto Salad (2)

6 cups torn lettuce leaves
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup shredded mozzarella cheese
2 medium tomatoes, chopped
1 (6 ounce) can pitted ripe olives, drained, halved
1 tablespoon minced chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives.

In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.


White Serving Platter, Round 18-inch

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