Antipasto Salad
Source of Recipe
A friend
List of Ingredients
1 (16 oz.) can artichoke hearts (drained and
1 cup celery diced
1 stick pepperoni diced
1 cup provolone diced
1/2 cup Mozzarella cheese diced
1/2 cup red onion diced
1/2 cup pitted black olives
1 pint cherry tomatoes
1 each green and yellow pepper cut into thin wedges
1 (10 1/2 oz.) can chick peas (drained)
1/2 cup stuffed green olives
Sliced Italian bread
*****Antipasto dressing********
2 med. cloves garlic, crushed
3 tbsp. chopped fresh basil or 1 tbsp. dried basil
1 tbsp. oregano
1 tbsp. parsley Salt and pepper to taste
1/4 c. balsamic vinegar
1/4 c. red wine vinegar
1 1/4 c. olive oil Recipe
Toss all the salad ingredients together in a large bowl. Make the dressing. (see below) Add dressing and toss.
Refrigerate for at least one hour.
Serve with sliced Italian bread.
******Antipasto dressing****
In a medium bowl, whisk all above ingredients until well blended. Pour immediately over antipasto salad.
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