"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Antipasto Salad Recipe

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This recipe for Antipasto Salad, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


Romaine Lettuce
1 Med. Salami, quartered, sliced
2 Eggs, hard boiled
2/3 Lb. Jack Cheese, cubed
1 Zucchini, sliced
1 Can Black Olives
1 Jar Marinated Mushrooms
1 Bunch Radishes, sliced
1 Jar Artichoke Hearts
2 Firm Tomatoes, quartered
2 Sweet Peppers, chopped*
1 Bunch Green Onions, sliced
1 (6oz.) Pkg. Corkscrew Pasta, cooked,
rinsed in cold water
Italian Salad Dressing

Gently toss all but lettuce with dressing and serve on a bed of lettuce. *Note: You may use green, red, yellow or orange peppers.




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