Antipasta Salad with Red Wine Vinaigrette

This is my new favorite salad -- I've made several variations using different "Italian" ingredients. Apologies for the leftover picture.. we gobbled it up so quickly that I forgot to take pictures!

 

The original recipe was tweaked from Giada:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-antipasto-salad-recipe/index.html

Antipasta Salad
1 head romaine
1 head iceberg
1 can light kidney beans, drained
1 can dark kidney beans, drained
1 can garbanzo beans, drained
1 lb hard salami, coarsely cubed
(cheaper version = 1 bag turkey pepperoni, sliced)
3 tomatoes, chopped
2 cans artichokes, drained and chopped
12+ oz hard mozarella cheese, cubed
(olives, pimentos, banana peppers, jalapenos... etc.)

Red Wine Vinaigrette
1/2 c red wine vinegar
3 T lemon juice
1 t honey
2 t salt
1 c EVOO
S&P

Pulse vinaigrette ingredients in small food processor until smooth. Toss with salad ingredients and enjoy!

Another dressing option is Dijon Ceasar. I always play with the proportions based on my mood, but ingredients include white distilled vinegar, anchovy paste, EVOO, spicy dijon mustard, Worcestershire, parmesean cheese, lemon juice, and S&P.