Whisk together first 6 ingredients, set aside. Bring water, vinegar, sugar and salt to a boil and add onion and simmer until crisp-tender. Drain and cool. Spread romaine on large platter and scatter with parsley, peppers, artichokes.
Scatter also with 1 cup assorted brine cured olives, 1/2 lb cherry tomatoes (halved), 1 cup drained bottled peperoncini, and onions.
Whisk the dressing again and drizzle over salad.
Originally Submitted
2/18/2007
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