Vegetable Filled Antipasto Salad
An Italian antipasto platter with fresh mozzarella, olives, cucumbers, roasted peppers, and artichokes all on a bed of lettuce. Dressed with a Red Wine Vinaigrette.
Ingredients
- 2 red peppers
- 4 cups romaine lettuce, chopped
- 1 cup marinated artichoke quarters
- 1 cup cherry tomatoes, halved
- 1 cup olives, halved
- 1½ cups small fresh mozzarella balls
- 1 cup red onions, sliced
- 1 cup cucumbers, sliced
For the Red Wine Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 clove garlic, grated
- ¼ tsp. black pepper
Instructions
- Begin by roasting the pepper: Preheat the oven to 350 degrees. Place the peppers on a sheet pan and bake for one hour. Remove the skins, stems, and seeds and slice in half inch slices.
- Next, make the Red Wine Vinaigrette: Simply shake all the ingredients together in a small jar.
- In a large bowl toss the romaine together with as much dressing as you like. Top with the rest of the salad ingredients and serve.
Nutrition
Calories: 345kcal
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