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Antipasto salad

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Ingredients/Components

small sea shells, cooked and cooled - 1 lb
Provolone cheese, cubed - 1/2 lb
hard salami, cubed - 1/4 lb
pepperoni, sliced - 1/2 lb
small onion, diced - 1 item
small green peppers, sliced - 2 item
stalks celery, sliced - 3 item
fresh tomatoes, cubed and peeled - 3 item
can black olives, sliced - 1 item
can green olives, sliced - 1 item
salt
pepper - 1 tsp
oil - 3/4 c
vinegar - 1/2 c
oregano or basil - 1 tsp
minced garlic - 1/4 tsp

How to make antipasto salad:

Dressing:1 1/2 tsp. salt1 tsp. pepper3/4 c. oil1/2 c. vinegar1 tsp. oregano or basil1/4 tsp. minced garlic Mix all ingredients thoroughly. Chill at least 2 hours before serving.

Ingredients can be arranged on platter, then covered with dressing. Chill until serving time.

Recipe categories: Salads, Italian, European.

Rating:

3.4

Average rating: 3.4, total votes: 8

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