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Italian Antipasto Salad Recipe

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This recipe for Italian Antipasto Salad, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeannine Stadtler
Added: Monday, January 16, 2006


1 small head iceberg lettuce
8 leaves romaine lettuce
1 c. diced fresh mozarella cheese
1 can (2 1/4 oz.) sliced black olives
1/2 c. thinly sliced pepperoni
2 small tomatoes, cut into wedges
1 large ripe avocado

6 T. canola oil
2 T. red wine vinegar
1 t. fresh basil
1/4 t. pepper
1/3 c. minced green onion

In bowl prepare in layers: lettuce, cheese, olives,
pepperoni, tomatoes. Chill and cover. (This can be
done ahead of time.) Add avocado at th elast minute
just before dressing is added.

Combine dressing ingredietns. Shake to mix well. Chill
just before serving. Add avocado and dress salad.




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