Antipasto Salad & Dressing


Antipasto Salad

1-16 oz can artichoke hearts, drained and sliced

1 cup celery, diced

1 stick pepperoni, diced

1 cup provolone diced

1/2 cup mozzarella cheese, diced

1/2 cup red onion diced

1/2 cup pitted black olives

1 pint cherry tomatoes

1 each green and yellow pepper, cut into thin wedges

1-10 1/2 can chick peas, drained

1/2 cup stuffed green olives

1-16 oz can canelloni beans

Antipasto dressing

3 cloves garlic, crushed

3 T chopped fresh basil or 1 T dried basil

1/2 tsp oregano

1 T parsley

1/2 tsp sea salt

pepper to taste

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

1-1/4 cup olive oil


Antipasto Salad

Toss all ingredients-except dressing- in a large bowl. Add dressing and toss. Refrigerate for at least one hour. Serve with sliced Italian bread.

Antipasto dressing

In medium bowl, whisk all ingredients till well blended. Pour immediately over salad.