Giada De Laurentiis Recipe for Italian Antipasto Salad

Monday's Leftovers: Italian Antipasto Salad

May 24, 2010

Didn't have time to plan the workweek's meals yesterday? No sweat. There's still an opportunity to pull dinner together with salad that makes the most of your pantry ingredients. Build on a basic lettuce base with chickpeas, tomatoes, cold cuts, and kidney beans left over from last night's burgers. Toss everything together with a honey-vinegar dressing, and serve alongside a chunk of bread.

If you're hoping to make it a meatless Monday, then simply omit the salami. For the recipe, keep on reading.

Adapted from Giada De Laurentiis

Italian Antipasto Salad

Ingredients

1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt, plus more for seasoning
1 cup olive oil
Freshly ground pepper

Directions

Make the red wine vinaigrette: Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
Toss the salad: Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

Serves 6 to 8.