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Antipasto salad

Antipasto salad
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • red wine vinegar - 1/3 c
  • oil - 1/4 c
  • olive oil - 1/4 c
  • Dijon mustard - 1 tsp
  • dried Italian seasoning - 1 tsp
  • salt - 1/2 tsp
  • sugar - 1/4 tsp
  • pepper - 1/8 tsp
  • garlic cloves, finely chopped - 2 item
  • Salad:6 c
  • thin slices Provolone cheese - 12 item
  • giant sliced pepperoni - 1 (3
  • large tomatoes, cut into wedges - 2 item
  • large fresh mushrooms, sliced - 8 item
  • large pitted ripe olives - 8 item

How to make antipasto salad:

Combine all ingredients and let stand 30 minutes at room temperature.Salad:6 c. torn leaf lettuce12 thin slices Provolone cheese1 (3 1/2 oz.) giant sliced pepperoni2 large tomatoes, cut into wedges8 large fresh mushrooms, sliced8 large pitted ripe olives To serve, place lettuce on large serving platter. Cut cheese slices in half. Roll cheese and pepperoni slices into cones. Arrange cones, tomatoes and mushrooms and olives over lettuce. Drizzle with dressing. Serves 4 to 6.

Recipe categories: Salads, Italian, European.

Rating:
Antipasto salad
3.3
Average rating: 3.3 of 5, total votes: 3
Cook. Time: PT3H
Total Time: PT3H


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