Pizza Antipasto Salad Recipe

Pizza Antipasto Salad Recipe photo by Taste of Home

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In Forestville, New York, Crystal Ranft tosses together this salad that's packed with pizza ingredients. "It's always a hit at family gatherings and social dinners," she notes. "And it's so flexible. I've used spinach instead of lettuce and pepperoni in place of salami."

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Pizza Antipasto Salad Recipe

Prep/Total Time: 30 min.

Yield: 8-10 Servings

30 30

Ingredients

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
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Directions

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.

Nutritional Facts 1 serving (3/4 cup) equals 310 calories, 26 g fat (8 g saturated fat), 40 mg cholesterol, 1,144 mg sodium, 7 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Antipasto Salad in Quick Cooking March/April 2002, p37