Antipasto Salad

"From the RSVP section of Bon Appetit, August 1995."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
12
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Cook carrot in medium saucepan of boiling salted water until just crisp-tender, about 2 minutes. Drain well. Cool.
  • Combine carrot, lettuce, tomato, salami, mortadella, cheese, mushrooms, olives, artichoke hearts, and pepperoncini in large bowl.
  • Whisk oil, vinegar, garlic powder and oregano in small bowl to blend. Season dressing to taste with salt and pepper.
  • Pour dressing over salad. Toss to coat. Cover and refrigerate 1 hour. (Can be prepared 4 hours ahead. Keep refrigerated).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. this salad has tons of flavor that all blended well together and only gets better with chilling, I did a few amount adjustments and used freshly ground black pepper, thanks for sharing lazyme!
     
Advertisement

RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes