Italian Antipasto Salad Recipe | Food Network UK

Ingredients

• 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
• 170g rinsed canned red kidney beans, patted dry
• 170g canned garbanzo beans, patted dry
• 225g salami, cubed
• 170g Provolone, cubed
• 2 tomatoes, coarsely chopped
• Red Wine Vinaigrette, recipe follows
• Salt
• freshly ground black pepper
• 120ml red wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon honey
• 2 teaspoons salt
• 235ml olive oil