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  • Jacopo's Chopped Antipasto Salad With Italian Dressing

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    Jacopo's Chopped Antipasto Salad With Italian Dressing
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. canola oil
    • 1/2 c. extra-virgin extra virgin olive oil
    • 2/3 c. red wine vinegar
    • 1 Tbsp. lemon juice
    • 1/2 sm onion roughly minced
    • 1/2 x carrot shredded
    • 2 Tbsp. grated Parmesan cheese
    • 2 Tbsp. minced parsley
    • 1/4 tsp garlic pwdr
    • 1/4 tsp sugar
    • 1/4 tsp salt
    • 1/8 tsp freshly-grnd black pepper Dry basil to taste
    • 1 dsh dry oregano
    • 1/2 head romaine lettuce minced
    • 1/2 head iceberg lettuce minced
    • 1/4 head cabbage minced
    • 1/2 c. minced salami
    • 1/2 c. minced mortadella
    • 1/2 c. minced ham
    • 1/2 c. minced Provolone
    • 1/2 c. minced pepperoncini
    • 1/2 c. coarsely-minced black olives
    • 3/4 c. garbanzo beans

    Directions

    1. For the Dressing: Combine canola and olive oils, vinegar, lemon juice, onion, carrot, Parmesan cheese, parsley, garlic pwdr, sugar, salt, pepper, dash basil and oregano in bowl. Mix well. Store in refrigerator overnight for flavors to meld. (Makes 2 c.)
    2. For the Salad: In large bowl, combine lettuces, cabbage, salami, mortadella, ham, Provolone, pepperoncini, olives and garbanzo beans. Toss with half of dressing. Serve with remaining dressing on side.
    3. This recipe yields 6 servings.

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