Antipasto Romaine Salad

Discover how delicious a salad can be with this Antipasto Romaine Salad recipe. It’s filled with vibrant ingredients that complement each other perfectly. Tossed with a simple homemade dressing, it’s a flavorful and filling salad that’s easy to customize with your favorite ingredients.

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword antipasto, bread salad, romaine

Prep Time 15

Total Time 15

Servings

Calories 351kcal

Ingredients

Dressing:

¼ cup olive oil
¼ cup balsamic vinegar
2 tablespoons orange juice
1 garlic clove minced
½ teaspoon sugar
½ teaspoon Italian seasoning
¼ teaspoon kosher salt
Ground black pepper to taste

Salad:

6 cups (7 oz.) thinly sliced romaine
1 small head radicchio thinly sliced
1½ cup cubed cooked chicken
1 cup cubed hard salami
1 jar (7 oz.) julienned oil-packed sun-dried tomatoes drained and patted dry
1 can (2¼ oz.) halved mixed olives drained and halved
¼ cup cubed avocado
¼ cup crumbled goat cheese or feta cheese

Instructions

Place the dressing ingredients in a jar with a tight-fitting lid; shake well. Adjust salt and pepper to taste. Refrigerate for one hour.
In a large bowl or platter, combine the romaine and radicchio. Top with chicken, salami, tomatoes, olives, avocado, and goat cheese.
Shake dressing to reincorporate; pour over salad and toss to coat.

Nutrition