Antipasto Chopped Salad
Persons
6
Serving Size
1 serving
Ingredients
- 1 cup (drained) Gills Diced Pickled Red Onions, plus more for garnish, plus 1/4 cup pickling liquid
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 1/2 tsp Dijon-style mustard
- 4 cloves garlic, minced
- Salt and pepper to taste
- 3 qts large diced iceberg lettuce (about 1 large head)
- 2 cups thinly sliced celery
- 2 cups pitted, halved black or green olives, or a combination
- 2 cups diced provolone cheese
- 2 cups diced salami
- 1 cup (drained) chickpeas
- 1 cup diced red bell pepper
- 1 cup (drained) oil-packed julienned sundried tomatoes
- 1/2 cup coarsely chopped fresh basil
- 1/2 cup coarsely chopped fresh parsley
- 2 tbsp coarsely chopped fresh oregano
Instructions
- Whisk together pickling liquid, oil, vinegar, mustard, and garlic.
- Add salt and pepper to taste, then cover and refrigerate until ready to use.
- For each serving, toss about 2 1/2 tbsp onions, 2 cups lettuce, 1/3 cup celery, 1/3 cup olives, 1/3 cup provolone, 1/3 cup salami, 2 1/2 tbsp chickpeas, 2 1/2 tbsp bell pepper, 2 1/2 tbsp tomatoes, 4 tsp basil, 4 tsp parsley, 1 tsp oregano, and abouttbsp vinaigrette and arrange on a serving plate.
- Serve garnished with more onions.
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