By Karin Calloway
Antipasto Salad with Lemon-White Balsamic Vinaigrette
An antipasto salad can be the beginning of an Italian meal or a meal in itself. This special salad is loaded with salami, mozzarella, artichoke hearts, mushrooms and olives and is tossed with a tangy lemon-white balsamic vinaigrette.
If you can’t find the white balsamic vinegar in your area, substitute white wine vinegar, regular balsamic or sherry vinegar.
While I suggest serving the salad on individual salad plates you can present this family style on a large platter. And you can add more tasty toppings including hearts of palm, pepperoncini peppers, chunks of tuna and more. The options are only limited by your imagination.
Toss vinaigrette and marinade from artichokes and mushrooms with salad greens. Arrange the dressed lettuce on salad plates. Arrange tomato wedges, marinated artichokes and mushrooms, ripe olives, slices of salami and cubes of mozzarella on top of greens.
Combine all ingredients except oil in a food processor fitted with a metal blade. Drizzle in the oil a little at a time. Taste and add more salt and pepper, if needed.
Makes 6 servings.