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This recipe for ANTIPASTO SALAD, by , is from The Jeude 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!

Monica Gray Howard


3 cups romaine chopped
1/2 cup green olives halved
1/2 cup medium black olives
1/2 cup cherry tomatoes halved
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers chopped
8 ounce Genoa Salami cut into bite sized pieces
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts quartered
8 ounces provolone cheese cut into bite size pieces

Lemon Olive Oil Dressing:
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.

To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.




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