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Antipasto Salad

Ingredients

  • 1 Btl (8 oz) Italian Dressing
  • 1 can (14 oz) artichoke hearts, drained, quartered
  • 1 Pkg (3 oz) pepperoni, sliced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup pitted ripe olives
  • 10 pepperoncini peppers
  • 4 oz Mozzarella cheese, cut into sticks
  1. Pour dressing over artichoke hearts, pepperoni, tomatoes, olives & peppers; cover, refrigerate several hours or overnight.
  2. Drain, reserving dressing. Arrange pepperoni, vegetables & cheese on a platter, serve with reserved dressing.

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