Antipasto-Style Salad with Banana Peppers and Creamy Italian Dressing
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Dressing:
¾ cup mayonnaise
2 tbsp. white distilled vinegar or white wine vinegar
2 tbsp. lemon juice
2 tbsp. extra virgin olive oil
2 cloves garlic, grated or very finely minced (or about ¼ - ½ tsp. garlic powder)
2 ½ tsp. dried Italian seasoning
½ tsp. onion powder
1 tsp. Dijon mustard
¼ cup grated parmesan cheese
1 – 1 ½ tsp. sugar
Salt to taste
Black pepper to taste
For the Salad:
1 large head romaine lettuce, roughly chopped
12 oz. cherry or grape tomatoes, halved
1 12 oz. jar artichoke hearts, drained and halved or quartered
1 6 – 8 oz. jar roasted red peppers, drained and roughly chopped
1 cup Paisley Farm Pickled Banana Peppers, drained
8 oz. small mozzarella balls, drained and halved (Ciliegine)
1 cup olives, halved (I used a mix of large green and black olives)
½ red onion, thinly sliced
5 oz. salami, sliced into strips
Fresh basil leaves for garnish (optional)
Fresh oregano leaves for garnish (optional)
Instructions
- First, make the dressing. Add the mayonnaise through the sugar to a small mixing bowl. Whisk until smooth. Season with salt and pepper to taste and set aside.
- Next, make the salad. Add the torn romaine lettuce to a large serving bowl. Toss with a few spoonfuls of the dressing until the lettuce is well coated. Next, add the remaining salad ingredients (tomatoes through salami) on top of the lettuce. Drizzle with more Italian dressing and top with fresh basil and oregano leaves, if desired. Serve immediately.