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Antipasto Salad

6 cups torn leaf lettuce
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 medium tomatoes, chopped
1 can (6 ounces) pitted ripe olives, drained and halved
1 tablespoon minced chives
1 can (8 ounces) tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano

Printed from tasteofhome.com Oct 12, 2008

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Antipasto Salad cont.

1/2 teaspoon garlic powder
1/4 teaspoon pepper

Place the lettuce on a large serving platter. Arrange the salami,
cheeses, tomatoes and olives over top. Sprinkle with chives. In a
blender, combine the remaining ingredients; cover and process until
smooth. Drizzle over salad.

Yield: 8-10 servings.