Nutritional Wisdom with Carly Pollack

Antipasto Salad with Red Wine Vinaigrette

2 romaine hearts, chopped
1/4 lb sopressata, thinly sliced and quartered
1/4 lb pepperoni, thinly sliced and quartered
1/8 lb salami, thinly sliced and quartered
1 12oz jar marinated artichoke hearts, drained and quartered
1 12oz jar marinated roasted red peppers, drained and quartered
1 cup marinated olives, drained
1 cup grape tomatoes
1/4 cup marinated peperoncini, drained and thinly sliced
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 tsp oregano
1/4 tsp rosemary
sea salt, to taste
black pepper, to taste

Combine all salad ingredients in a large mixing bowl, make sure the cold cuts don’t all clump together, and set aside. To make the dressing, combine all ingredients in a blender or small food processor. Toss salad with vinaigrette and serve at room temperature.

2-3 Servings