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Mediterranean Antipasto Salad Recipe

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This recipe for Mediterranean Antipasto Salad, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Crawford
Added: Thursday, October 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. shredded romaine lettuce leaves
1 can (14 oz) artichoke hearts, drained and chopped (I leave these out)
1/4 c chopped pitted ripe olives
1/2 c. halved cherry tomatoes
1/4 c. crumbled feta cheese

Wish-Bone Salad Spritzers Red Wine Mist Cabernet Vinaigrette Dressing

Directions:
Directions:
Toss all ingredients together in a bowl. Spritz with salad dressing as desired.

Personal Notes:
Personal Notes:
Bill and I often make this as our main course for a meal, adding some type of meat. Either chicken or pork cut up into bite sized pieces is good with this salad.

 

 

 

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