Chopped Italian Antipasti Salad

Recipe Ingredients

4 cups	160g / 5.6oz	Coarse-diced inner romaine lettuce leaves - chilled
2 cups	80g / 2.8oz	Coarsely-sliced baby arugula leaves - chilled
2/3 cup	41g / 1.4oz	Diced red onion
2/3 cup	97g / 3.4oz	Diced Genoa salami
2/3 cup	97g / 3.4oz	Diced provolone
2/3 cup	41g / 1.4oz	Diced tomato
1/2 cup	20g / 0.7oz	Coarsely-sliced basil leaves
3 tablespoons	45ml	Olive oil
2 teaspoons	10ml	Balsamic vinegar
2 teaspoons	10ml	Red wine vinegar
1/4 teaspoon	1.3ml	Minced garlic
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste
		Grated Parmesan - for serving
		= (preferably Parmigiano-Reggiano)

Recipe Instructions

Place the romaine, arugula, red onion, salami, provolone, tomato and basil in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated until ready to use, up to 4 hours.

Combine the olive oil, the balsamic and red wine vinegars, the garlic, salt and pepper to taste in a small dish.

To serve, pour the dressing over the salad. Toss several times until coated. Taste; adjust the seasoning.

This recipe yields 2 servings.

Each serving: 559 calories; 1,654 mg sodium; 64 mg cholesterol; 47 grams fat; 15 grams saturated fat; 13 grams carbohydrates; 24 grams protein; 3.98 grams fiber.

Source:
The Los Angeles Times, 05-01-2002

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