Fustini's Oils and Vinegars
Spring Antipasto Salad

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Spring Antipasto Salad


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Spring Antipasto Salad

Submitted by Charlene Hunt, Fustini's Petoskey



  • 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
Tuscan Dressing


Step 1. 

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.

Step 2.  Tuscan Dressing

Whisk all of the dressing ingredients together in a small bowl.  Refrigerate if not serving immediately.

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