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Tossed Antipasto Salad

21st.Century.Chef's picture
Ingredients
  Bottled italian dressing 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Freshly ground pepper To Taste
  Zucchini 1 Large, thinly sliced
  Cauliflower 1⁄2 Medium, broken into small florets
  Sliced green onion 1⁄4 Cup (4 tbs)
  Crisp salad greens 8 Cup (128 tbs)
  Italian salami slice 6 , cut into strips
  Mushrooms 4 Large, sliced
  Firm tomatoes 2 , cut into wedges
  Provolone cheese 1⁄4 Pound, cut into strips
  Canned black olives 2 Ounce, drained (1 Can)
  Seasoned croutons 1 Cup (16 tbs), seasoned
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

Combine Italian dressing, lemon juice, salt and pepper in medium bowl and mix well.
Add zucchini, cauliflower and onion and toss lightly to coat.
Cover and marinate in refrigerator .
Combine next 6 ingredients in large salad bowl.
Add vegetables with marinade and toss well.
Add croutons, sprinkle with Parmesan cheese and toss again.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Lemon
Interest: 
Healthy

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