1 head romaine lettuce
1/2 c hard salami, cubed (4 oz)
1/4 c sliced deli ham, chopped (2 oz)
20 slices turkey pepperoni (1 oz)
1 ~7 oz jar marinated quartered artichoke hearts
1 c mozzarella cheese, cubed (8 oz)
2 T shredded parmesan cheese
2 T black olives, sliced
1 c homemade croutons, recipe to follow
Chop romaine, rinse and dry thoroughly. Place lettuce in large bowl and top with remaining ingredients. Garnish with fresh ground pepper if desired. Serves 4.
Homemade Herb Croutons
1/2 loaf Italian bread, sliced thin and chopped
1/4 c olive oil
1 t dried oregano
1 t dried basil
1/2 t kosher salt
Heat oven to 350. Place bread in large bowl and drizzle with olive oil. Add herbs and salt; toss with hands to coat evenly. Spread in single layer on baking sheet; bake 15 minutes. Cool completely prior to adding to salad. May be stored one week in an airtight container at room temperature.
Mmmm... I love me a good antipasto salad! This sounds yummy and perfect for the summer - no need to turn on the oven and heat up the house!
ReplyDeleteI'll be preparing a lot more salad during the summer so be sure to check back. I just have to remember to make enough croutons to last through more than one lunch. :)
ReplyDelete