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Layered Antipasto Salad Recipe

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This recipe for Layered Antipasto Salad is from The Bethany Fern Nell Family Cookbook , 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 (12oz) jar whole mild banana peppers, drained
1 medium cucumber, thinly sliced
1 (6oz) can pitted ripe olives, drained
1 pint Italian style tomatoes, quartered
1 (8oz) bottle Italian dressing, divided
4 c. torn romaine lettuce
1 (3½oz) package sliced pepperoni
1 ((14oz) can artichoke hearts, drained and halved
1 (12oz) package mozzarella cheese, cut into strips
1 c. sliced fresh mushrooms

Directions:
Directions:
Reserve 2 banana peppers. Slice remaining peppers in half and remove stems. Layer cucumber, olives, tomatoes and peppers in a 3 quart bowl; pour ¼ c. of dressing over layers. Top with lettuce, half of pepperoni, artichoke hearts, half of cheese strips, mushrooms, remaining pepperoni, and cheese strips. Pour remaining dressing over salad. Chill. Garnish with reserved peppers.

Personal Notes:
Personal Notes:
I made this September 14, 1996 for a Block Party Italian Fest we had in Monterey with our neighbors on Ricketts Road. I love the memory of Jackson and Amelia toddling around the playground next to our house and driving the Little Tykes car they adored. And what a joy to hear seals on Monterey Bay barking from our bedroom window. Such
an amazing place and wonderful time there for our family. #montereymemories

 

 

 

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