Friday, July 2, 2010

Viva Italia

Happy Friday!!!  And whoop whoop for the holiday weekend!  This week's recipe is one of our favorite too-hot-to-cook dinner solutions - Antipasto Salad.  Traditionally, antipasto an appetizer or the start of the meal.  But on a hot hot day, I throw some of the traditional ingredients onto crisp lettuce and call it dinner :)  Here's my favorite recipe for this tasty platter:

Antipasto Salad

1 head lettuce (Romain, iceberg, or a nice crunchy mix)
1 small jar marinated artichoke hearts, drained
1 small jar/can black olives, drained
1/2 jar roasted red peppers, chopped
3 Tablespoons pepperoncini rings or 5-10 whole pepperoncinis
1/4 pound hard salami, cubed
1/4 pound pepperoni, cubed
5 oz pepper jack cheese, cubed
5 oz cheddar cheese, cubed
1/2 bottle of fantastic house dressing (I love Olive Garden's or Kraft's Tuscan House Italian)

  1. Chop the lettuce into bite sized pieces and layer in a large serving bowl
  2. Layer on the artichoke hearts, olives, roasted red peppers, pepperoncinis, salami, pepperoni and cheeses
  3. Coat with house dressing
  4. Toss well
  5. Mangia

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