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Antipasto
Salad
Recipe Created By :
Robbie & Mike Rice
Prep. Time : 0:15
Serves : 6-10
1/2 lb. thick
sliced salami OR pepperoni
1/2 lb. sliced provolone OR mozzarella OR pepper Jack
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.
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