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Antipasto Salad Recipe

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This recipe for Antipasto Salad is from Ruby's 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:  
1 (16oz) block cheddar cheese, cubed
1 (16oz) block provolone cheese, cubed
1 lb hard salami, cubed
1/2 lb pepperoni, cubed
1 (6oz) jar green olives
16 oz fresh baby bella mushrooms, sliced
1 onion, diced
1 green pepper, diced
1 jar roasted red peppers, drained and diced
1 jalapeno pepper, sliced
3/4 cup of your favorite Italian dressing
1 teaspoon dried oregano
1/2 teaspoon fresh cracked black pepper
1 teaspoon dried parsley, or 1/2 cup fresh if you have it
Directions:
Directions:
Prep is half the battle with this one! If making it for 1 or 2 people a recommendation is to make it on a Sunday night and put it into 1 cup containers to eat all week.
In a large bowl add the Italian dressing, oregano, black pepper. Next add the onion, jalapeno, roasted red peppers and green pepper.
Drain the olives and cut them in half adding them to the bowl. Remove any dirt from mushrooms then slice as thin as like and add them to the bowl.
Next chop the cheese and meat into 1/4 - 1/2" cubes and add it to the bowl. Give everything a good toss and it is done.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is a great recipe for BBQs and potlucks because you don't have to worry about it spoiling. If you want to add a bit more greens you can serve it over some baby spinach or lettuce.

 

 

 

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