ANTIPASTO SALAD

DRESSING:
2 T. red wine vinegar
2 cloves garlic - minced
2 tsp. lemon juice
1 T. Dijon mustard
1 tsp. sugar
2 T. dry Italian herbs (seasoning)
1/2 EVOO
Cracked black pepper to taste

Combine all ingredients EXCEPT Dijon Mustard in a small bowl. Whisk in mustard and set aside.

MARINATED RED ONIONS:
2 cups water
3 T. red wine vinegar
2 T. sugar
1 tsp. salt
1/2 to 3/4 of a large red onion -
quartered lengthwise, then thinly
sliced crosswise.

METHOD: ** Bring water, vinegar, sugar and salt to a boiil in a small saucepan. Add the onions and let cool completely. Drain well before adding onions to salad.



SALAD INGREDIENTS:

2 hearts Romaine lettuce, torn into bite-size pieces
1/4 lb. sliced Italian dry salami - cut into thin strips
1 1/4 lb. sliced Mortadella - cut into triangles
4-6 oz. Mozzarella cheese - cut into small cubes
1 cup loosely packed Italian Parsley leaves - rough chopped
1 large roasted & peeled red bell pepper - cut lengthwise into 1/4" sthick strips
6 oz. jar of marinated artichoke hearts - drained
8-10 whole peperon cii - seeded (or you can use precut rings)
1 cup assorted black and green brine-cured olives (Kalmata, Italian)
6 oz. grape or cherry tomatoes (if cherry, cut in half - grape tomatoes leave whole)
The marinated red onions

Mix Romaine with most of the parsley leaves (leaving a few for the top) in a clear glass 9x13 baking dish. Scatter most of the drained onions (leaving a few for the top), then begin layering the salami, mizzarella, artichokes, mortadella,peperoncini, red pappers, olives and tomatoes over the lettuce. Top salad with remaining drained onions & parsley leaves. Whisk salad dressing again & drizzlwe over salad when ready to serve.

Serves 8-10 or more as part of buffet.

Notes: Romaine can be washed, torn, spun dry and stored in a zip lock bag up to two days prior to serving. Onions, salami, mortadella, peperoncini, mozzarella & red peppers can be prepared one day ahead also.

I like to buy fresh Mortadella, Salami, Mozzarella, Italian olives (including the mixed brown, black and green) at the Italian Deli.

This salad also works better in something a little deep so it can be layered and served easily without falling off the edges.

NOTE ** I forgot to boil the marinade for the red onions and just put it all in a covered bowl refrigerated overnight. It was just fine.