Italian Antipasto Salad Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)
CAL
3409
FAT
864%
CHOL
59%
SOD
508%

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Ingredients for 1 serving

1/2 cup red wine vinegar

8 ounces salami, cubed

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.

Yield: 6 to 8 servings

Cooking Time: none

Prep Time: 15 minutes

1/2 head iceberg lettuce, cut into bite-size pieces

1 cup rinsed canned red kidney beans, patted dry

2 tomatoes, coarsely chopped

6 ounces Provolone, cubed

Salt and freshly ground black pepper

Inactive Prep Time: none

1 cup rinsed canned garbanzo beans, patted dry

1 cup olive oil

3 tablespoons lemon juice

1 teaspoon honey

Red Wine Vinaigrette, recipe follows

1/2 head butter lettuce, cut into bite-size pieces

2 teaspoons salt

1/2 head romaine lettuce, cut into bite-size pieces

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