Castelvetrano Olives · Easy and Quick · Horseradish Mustard · Salads · Tuscan Herb olive oil · Tuscan Spice blend · Vinoso Vinegar ·Mar 26, 2024

Spring Antipasto Salad

Name: Spring Antipasto Salad
Ingredients: 2 hearts of romaine chopped into bite-size pieces (6-7 cups); 4 ounces baby arugula (3-4 cups); 4 ounces Genoa Salami or Pepperoni quartered and cut into bite-size pieces; 6 ounces quartered artichoke hearts, drained and patted dry; ½ cup of Castelvetrano olives; 12 ounces roasted red peppers, chopped; 1-pint cherry tomatoes halved; 1/3 cup mozzarella pearls or provolone cheese cubed; ¼ cup Fustini's Tuscan Herb olive oil; 2 tablespoons Fustini's Vinoso red wine vinegar; 1 teaspoon Horseradish Mustard; 1 teaspoon Fustini's Tuscan blend spices

Submitted by Charlene Hunt, Fustini's Petoskey

Ingredients

2 hearts of romaine chopped into bite-size pieces (6-7 cups)
4 ounces baby arugula (3-4 cups)
4 ounces Genoa Salami or Pepperoni quartered and cut into bite-size pieces
6 ounces quartered artichoke hearts, drained and patted dry
½ cup of Castelvetrano olives
12 ounces roasted red peppers, chopped
1-pint cherry tomatoes halved
1/3 cup mozzarella pearls or provolone cheese cubed

¼ cup Fustini's Tuscan Herb olive oil
2 tablespoons Fustini's Vinoso red wine vinegar
1 teaspoon Horseradish Mustard
1 teaspoon Fustini's Tuscan blend spices

Directions

In a large bowl, combine the lettuces. Add dressing and toss to coat. Divide lettuce into 6 bowls. Arrange toppings. Pour a bit more dressing to top ingredients. Sprinkle with fresh herbs if you desire.
Whisk all of the dressing ingredients together in a small bowl. Refrigerate if not serving immediately.

Spring Antipasto Salad