Chopped Antipasto Salad with Italian Dressing
Cuisine: Italian
Author: Epicurus.com Kitchens
Ingredients
Dressing:
  • 1/2 Cup canola oil
  • 1/2 Cup extra-virgin olive oil
  • 2/3 Cup red wine vinegar
  • 1 Tablespoon lemon juice
  • 1/2 small onion; roughly chopped
  • 1/2 carrot; shredded
  • 2 Tablespoons grated Parmesan cheese
  • 2 Tablespoons chopped parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • dried basil, to taste
  • 1 dash dried oregano
Salad:
  • 1/2 head romaine lettuce; chopped
  • 1/2 head iceberg lettuce; chopped
  • 1/4 head cabbage; chopped
  • 1/2 Cup chopped salami
  • cherry or grape tomatoes
Instructions
For the Dressing:
  1. Combine canola and olive oils, vinegar, lemon juice, onion, carrot, Parmesan cheese, parsley, garlic powder, sugar, salt, pepper, dash basil and oregano in bowl. Mix well. Store in refrigerator overnight for flavors to meld. (Makes 2 cups) Mix again when ready to use.
For the Salad:
  1. In large bowl, combine lettuces, cabbage, salami, mortadella, ham, Provolone, pepperoncini, olives and garbanzo beans.
  2. Toss with half of dressing. Add tomatoes.
  3. Serve with remaining dressing on side.
Notes
This recipe yields 6 servings.

Each serving: 417 calories; 956 mg sodium; 34 mg cholesterol; 33 grams fat; 17 grams carbohydrates; 15 grams protein; 2.10 grams fiber.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/chopped-antipasto-salad-with-italian-dressing/5010/