Antipasto Salad

SUBMITTED BY: Crystal Ranft


"In Forestville, New York, Crystal Ranft tosses together this salad that's packed with pizza ingredients. 'It's always a hit at family gatherings and social dinners,' she notes. 'And it's so flexible. I've used spinach instead of lettuce and pepperoni in place of salami.'"

Original recipe yield:8 servings
PREP TIME 30 Min
READY IN 30 Min

INGREDIENTS
6 cups torn lettuce leaves
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup shredded mozzarella cheese
2 medium tomatoes, chopped
1 (6 ounce) can pitted ripe olives , drained, halved
1 tablespoon minced chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper

DIRECTIONS

Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.