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.

Italian Antipasto Salad

Italian Antipasto Salad

Giada De Laurentiis Recipe for Italian Antipasto Salad 2010-05-21 13:45:03

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

  1. 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.
  2. 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.