Antipasto Salad

Recipe Created By: Robbie & Mike Rice
Serves: 6-10
Prep. Time: 0:30

1/2 lb. thick sliced salami OR pepperoni
1/2 lb. sliced provolone OR mozzarella cheese
10-15 cherry tomatoes - halved
4-8 pepperoncini peppers
1 med. red onion - sliced thin
15 oz. can black olives - drained
8 oz. mushrooms - quartered
8 oz. jar Italian salad dressing
5.75 oz. jar green olives - drained
1 tsp. Italian seasoning

-Cut meat and cheese into bite-size pieces.
-Combine all ingredients in a sealable plastic bowl; cover and toss to coat.
-Refrigerate at least 1 hour, tossing occasionally distribute dressing evenly.

Notes: Serve alone or on a bed of salad greens. I've also skewered the ingredients and served as kebabs.

Make It A Meal: Serve as an accompaniment to Spinach Lasagna with Bruschette like Carrabba's®

(3) Visitor Comments:

• It took a little time to prepare and combine the ingredients, but it tasted fabulous and made a great side dish!

• Had a sample of antipasto at a deli and HAD to have some at home. Being cheap, I found a recipe online (this one) and made it right away. This stuff is great! Had a bunch left over, but it dipping into it whenever I had a salty craving made it disappear fast!

• This recipe is GREAT; EVEN GREATER if you're a low carber!

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