Description
This Italian salad recipe features romaine, cannellini beans, Italian meats and cheese, olives, and a homemade red wine vinaigrette.
Ingredients
Scale
- 3 cups romaine lettuce (chopped)
- 15 ½ ounce can cannellini beans (drained)
- ½ cup red wine vinaigrette
- 4 ounces provolone cheese (diced small)
- 4 ounces pepperoni (sliced into thin ribbons)
- 4 ounces Soppressata (sliced into thin ribbons)
- ¼ cups kalamata olives (pitted and chopped)
- ¼ cup red onion (chopped)
- ¼ cup pepperoncini (seeds removed and chopped)
Instructions
- Add the drained cannellini beans and 1/2 cup of red wine vinaigrette to a small mixing bowl.
- Mix the red wine vinaigrette and the beans thoroughly, then marinate for at least 10 minutes or up to 1 hour.
- To a medium mixing bowl, add the chopped romaine lettuce, red onion, pepperoni, pepperoncini, soppressata, olives, and 1/2 cup of red wine vinaigrette. You can re-use the red wine vinaigrette from the beans for a slightly creamier texture.
- Mix all ingredients well and serve immediately. Add more vinaigrette if desired.
Notes
- Serve fresh for best flavor.
- Pair with pasta dishes for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 401
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 50 mg
Keywords: Italian Salad, Salad Recipe, Restaurant-Style Salad