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Salads, Sauces and Condiments

Chopped Antipasto Salad With Italian Dressing

Chopped Antipasto Salad With Italian Dressing
Los Angeles Times

Dear SOS: The Italian dressing that Jacopo's in Pacific Palisades serves with its chopped antipasto salad is delicious. Can you obtain the recipe? Karen Marrs Pacific Palisades Dear Karen: We're devoting this column to dressings (and what they're served with), ... Read more

Total time: 30 minutes plus 8 hours chilling | Serves 6

Jacopo's Italian dressing

  • 1/2 cup canola oil
  • 1/2 cup extra-virgin olive oil
  • 2/3 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 small onion, roughly chopped
  • 1/2 carrot, shredded
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dried basil
  • Dash dried oregano

Step 1Combine canola and olive oils, vinegar, lemon juice, onion, carrot, Parmesan cheese, parsley, garlic powder, sugar, salt, pepper, dash basil and oregano in bowl. Mix well. Store in refrigerator overnight for flavors to meld. Makes 2 cups.

Salad

  • 1/2 head romaine lettuce, chopped
  • 1/2 head iceberg lettuce, chopped
  • 1/4 head cabbage, chopped
  • 1/2 cup chopped salami
  • 1/2 cup chopped mortadella
  • 1/2 cup chopped ham
  • 1/2 cup chopped Provolone
  • 1/2 cup chopped pepperoncini
  • 1/2 cup coarsely chopped black olives
  • 3/4 cup garbanzo beans

Step 1In large bowl, combine lettuces, cabbage, salami, mortadella, ham, Provolone, pepperoncini, olives and garbanzo beans. Toss with half of dressing. Serve with remaining dressing on side.


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