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