Chopped Antipasto Salad With Italian Dressing

Time 30 minutes
Yields Serves 6
Chopped Antipasto Salad With Italian Dressing

Jacopo's Italian dressing


Combine 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.



In 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.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.