Food Historian

Antipasto Salad with Vinaigrette Dressing
from Cooking by the Boot Straps:
A Taste of Oklahoma Heaven

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INGREDIENTS:
Vinaigrette:
6 Tablespoons olive oil
2-1/2 cup Tablespoons red wine vinegar
2 Tablespoons chili sauce
1 Tablespoon freshly Grated Parmesan cheese
1 garlic clove, minced
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons chopped fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
1 head lettuce, torn into bite-sized pieces
3 Roma tomatoes, chopped
8 ounces Provolone cheese, cut into 1/2 inch cubes
1-1/2 cups coarsely chopped artichoke hearts
1 (6-ounce) can pitted black olives, drained
1 package sliced pepperoni
1/2 cup drained garbanzo beans
6 mushrooms, sliced
1/2 cup freshly grated Parmesan cheese

TO PREPARE:
For the vinaigrette, combine the olive oil, wine vinegar, chili sauce, cheese, garlic, Worcestershire sauce, parsley, Italian seasoning, sugar, salt and pepper in a jar with a tight-fitting lid and seal tightly. Shake to mix.

For the salad, combine the lettuce, tomatoes, provolone cheese, artichokes, olives, pepperoni, beans and mushrooms in a salad bowl and mix gently. Add the vinaigrette and toss to coat. Sprinkle with the Parmesan cheese.

SERVES: 12