Italian Antipasto Salad

• 1/2 head romaine lettuce, cut into bite-size pieces
• 1/2 head butter lettuce, cut into bite-size pieces
• 1/2 head iceberg lettuce, cut into bite-size pieces
• 1 cup rinsed canned red kidney beans, patted dry
• 1 cup rinsed canned garbanzo beans, patted dry
• 8 ounces salami, cubed
• 6 ounces Provolone, cubed
• 2 tomatoes, coarsely chopped
• Red Wine Vinaigrette, recipe follows
• Salt and freshly ground black pepper
• Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
• Yield: 6 to 8 servings
• Prep Time: 15 minutes
• Inactive Prep Time: none
• Cooking Time: none
• 1/2 cup red wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon honey
• 2 teaspoons salt
• 1 cup olive oil
• Salt and freshly ground black pepper

1. Mix the vinegar, lemon juice, honey, and salt in a blender.
2. With the machine running, gradually blend in the oil.
3. Season the vinaigrette with salt and pepper, to taste.

romaine lettuce, butter lettuce, kidney beans, garbanzo beans, salami, provolone, tomatoes, red wine vinaigrette, salt, combine, minutes, inactive prep time, cooking time, red wine vinegar, lemon juice, honey, salt, olive oil, salt

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/italian-antipasto-salad-recipe.html (may not work)