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Antipasto Ensalada
Date: April 9, 2016
  • Three hearts of romaine lettuce
  • One drained and rinsed can of garbanzo beans
  • ½ cup chopped roasted red peppers
  • ¼ cup sliced black olives
  • Shaved pecorino cheese
  • Thinly sliced salami
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
Preparation Steps:
  1. Chop romaine in to inch size pieces and place in a large bowl. Add in garbanzo beans, red peppers, salami and olives. Give everything a good toss.
  2. In a small bowl whisk together garlic, Dijon and red wine vinegar. Slowly drizzle in olive oil while whisking. Season with salt and pepper
  3. Toss half the dressing with lettuce and company. Shave large pieces of pecorino on top.
  4. Serve with additional dressing on the side.