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"Hunger is the best sauce in the world."--Cervantes

Italian Antipasto Salad Recipe

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This recipe for Italian Antipasto Salad is from The SoRelle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Romaine lettuce, torn
small head iceberg lettuce, cored and torn
cherry tomatoes, sliced in half
mushrooms, fresh, sliced
green pepper, sliced
red onion, sliced very thin in rings
32 oz jar Pepperoncini Peppers, drained
olives, assorted to taste
Pepperoni - sliced very thin

Provolone cheese, sliced, roll up and toothpick
Mozzarella cheese, sliced, roll up and toothpick
Prosciutto, sliced very thin, roll up and toothpick
Genoa Salami, sliced thin, roll up and toothpick

Parmesan cheese, grated
Creamy Italian dressing
Directions:
Directions:
Combine all the first set of ingredients and refrigerate.

Arrange the cheese and salami around the outside of a large platter.

Add the Creamy Italian dressing to the salad at last minute and placed in center of platter. Cover with Parmesan cheese.

Served with a sliced loaf of fresh Italian bread and a side of whipped garlic butter, or lightly toasted garlic bread makes an outstanding statement!
Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Beverly wanted a special salad that made an impression. On the first time we took it to Home Group in Shallowater in 2007, Patti Fonner made the statement, "Beverly, you just can't 'just make a salad', can you?" This recipe has been her signature salad now for years! I absolutely love it because of the tangy Italian, zestful taste it has!

If you want to impress your friends with "just a salad", spend a few minutes arranging this garden arrangement.

 

 

 

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