From Once Upon a Chef
Antipasto Salad
- Time
- 30 min
- Makes
- 6
- Ingredients
- 21
13 things you may not have.
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Ingredients
- 2 cups water
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 medium red onion, (thinly sliced (cut in half first, if desired))
- ⅓ cup red wine vinegar
- 1 clove garlic, (minced)
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- ⅔ cup extra-virgin olive oil
- 8 cups chopped romaine, (from 2 hearts)
- ⅔ cup marinated/seasoned pitted olives, (coarsely chopped (see note))
- 1 pint cherry tomatoes, (halved)
- 1 red, yellow, or orange bell pepper, (thinly sliced)
- 8 ounces sliced salami and/or pepperoni
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 heaping cup or 1 (6-oz/170-g) jar marinated artichoke hearts, (drained (see note))
- 1 (8-oz) package mozzarella pearls
- 1½ cups coarsely shredded sharp Provolone
Nutrition · per serving
- Calories
- 813 kcal
- Fat
- 65 g
- Fiber
- 8 g
- Sugar
- 8 g
- Sodium
- 1405 mg
- Protein
- 32 g
- Cholesterol
- 89 mg
- Carbohydrate
- 29 g
- Saturated fat
- 21 g
As published by Once Upon a Chef.
The method
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