Romaine Antipasto Salad With Balsamic Vinaigrette

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1/4 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 large garlic clove, crushed through a press
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup extra virgin olive oil
• 2 large head romaine lettuce, rinsed, dried, and torn into bite-sized pieces
• 2 (6 1/2 ounce) jars marinated artichoke hearts, drained and coarsely chopped
• 1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
• 8 ounces sliced salami, cut into 1/2-inch wide strips
• 1 1/2 cups shredded provolone cheese
• 2 cups crisp bread croutons

Recipe

• 1 make the vinaigrette: combine the red and balsamic vinegars, garlic, salt, and pepper in a blender; with the blender running, gradually add the olive oil through the feed tube to make a smooth vinaigrette.
• 2 in a large bowl, toss the lettuce, artichoke hearts, red peppers, and salami; add the vinaigrette and toss again.
• 3 top with cheese and croutons; give it a final toss and serve immediately.