Giada De Laurentiis has an antipasto salad recipe with a rating of five stars out of five stars. If looking for a lower calorie option, there is also an antipasto salad recipe from Skinny Taste.
To make the antipasto salad recipe from Giada De Laurentiis, get a large bowl, and fill with 1/2 head each of romaine, butter and iceberg lettuce, all cut into bite-size pieces. Add 1 cup each of rinsed canned red kidney beans and garbanzo beans, patted dry. Also add 8 ounces cubed salami, 6 ounces cubed provolone and 2 coarsely chopped tomatoes. For the dressing, mix 1/2 cup red wine vinegar, 3 tablespoons lemon juice, 1 teaspoon honey and 2 teaspoons salt in a blender. Gradually add 1 cup of olive oil before serving with the salad.
To make the lower calorie antipasto salad, take a large plate, and top it with 1 cup chopped romaine, 1/4 cup chopped cherry tomatoes, 4 pitted olives, a thinly sliced red onion and sliced pepperoncini. Also add a 1/4 cup each of roasted red pepper, giardiniera and part skim shredded mozzarella. Additionally, add 1/3 cup peeled and sliced cucumbers, 1/2 ounce turkey pepperoni, and 2 slices prosciutto. To make the dressing, combine 1 teaspoon olive oil, 1 teaspoon red wine vinegar and freshly ground black pepper.