Antipasto Salad – ★★★★★


Every night our dinners are served with salad. We just love salad so I decided one night to see how we would fare with salad as the main course. It had to be healthy but hearty enough to keep us full until breakfast the next morning (we don’t like to midnight snack). This recipe is everything I wanted in a main course salad. It is delicious, healthy, easy and cheap to make (if you know where to shop). On a side note: We have a huge farmers market at the local swap meet that spoils us with a great selection of home grown goodness. If you don’t know weither your county holds farmers markets or swap meets please do yourself and your wallet a favor and search it on google. We save so much money and fill our fridge with fresh fruits and veggies each weekend. For example the grocery store sells one bundle of asparagus for approx. $4-$5, as opposed to the farmers market where we buy three bundles of asparagus for $3. You simply cannot beat it! Take care of your local farmers and they will take care of you 🙂 

Perry gave this salad ★★★★★ and here is why:

Kelsey spoils me with great meals every night, but recently she has been wanting to eat smaller portions of meat and bigger portions of vegetables so our son might catch on and eat more fruits and veggies too. I told her I would give it a go without the intention of taking it too seriously. I’m a meat eater so having just a salad for dinner did not seem like enough for me. I was a good sport and even though I still needed extra helpings to satisfy my hunger this salad was pretty darn good. It is more than just a leafy bowl  but had all different kinds of beans and the best part was the prosciutto. This would be a better lunch than a dinner but I won’t knock off any stars for that.”

  Serves: approx. 4   Calories: 436

Original recipe belongs to Giada De Laurentiis 


For vinegarette:

  • 1/2 cup of red wine vinegar
  • 3 tbsp. lemon juice
  • 1 tsp. honey
  • 2 tsp. salt
  • 1 cup olive oil
  • groung black pepper to taste

For Salad:

  • 1/2 head romaine lettuce, cut into bite size pieces
  • 1/2 head of butter lettuce, cut into bite size pieces
  • 1/2 head of iceberg lettuce, cut into bite size pieces
  • 1 cup canned kidney beans, rinsed
  • 1 cup canned garbanzo beans, rinsed and patted dry
  • 8 oz salami, cubed (we used 6 oz prosciutto)
  • 6 oz provolone, cubed or sliced (we only used 4 oz. cutting back on calories)
  • 2 tomatoes, coarsely chopped


1.) Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with and pepper, to taste.

2.) Combine salad ingredients and drizzle with salad dressing. Do not use all the dressing because you will have a salty sopping mess. use just enough to coat the salad. Toss to coat

3.) Enjoy!

*Photo is original taken by me

*Original recipe belongs to Giada De Laurentiis


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