NOTE: This salad is so delicious and full, you could make it a meal. Ask for a chunk of Genoa salami from the deli, and cube it small. It is served with a sweet vinaigrette that bathes the salad with Italian flair.
Ingredients:
- 2 cups romaine lettuce, chopped
- 2 cups Bibb lettuce, chopped
- 2 cups iceberg lettuce, chopped
- 1/2 cup celery, chopped into 1-inch pieces
- 1/2 green onions, chopped small
- 1/2 can red kidney beans, drained and rinsed
- 1/2 cup garbanzo beans, drained and rinsed
- 3/4 cup Genoa salami, cut into small cubes
- 1 cup shredded mozzarella cheese
- 1 large summer tomato, chopped into quarters
- 1/2 cup marinated artichoke hearts
- 6 pepperoncini
- 1/4 cup red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon honey
- 3/4 cup extra virgin olive oil
- 1 teaspoon coarse sea salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Cuisine: Italian
Yield: Serves 8
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(No Ratings Yet)Loading...Instructions:
- Rinse all the lettuce and pat dry with paper towel. Place the romaine, Bibb, and iceberg lettuce into a large bowl and add the celery and green onions. Next add the kidney beans, and garbanzo beans, Genoa salami, and mozzarella cheese; toss the salad well.
- Add the tomatoes and artichoke hearts and toss again. Separate the salad into 6 salad bowls, or hallowed out bread bowls. Garnish each salad with a pepperoncini.
- Make the honey vinaigrette by placing the vinegar, lemon juice, and honey into a jar with lid. Shake together until well blended. Add the olive oil, salt, pepper and red pepper flakes. Shake again until smooth. Pour over the salads. Makes 8 salads.