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Progresso Antipasto Salad

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Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs) (Progresso)
  Wine vinegar 3 Tablespoon (Progresso)
  Italian seasoning 1⁄2 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄16 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Chickpeas 19 Ounce (1 Progresso Can)
  Lettuce leaves 4
  Sliced provolone cheese 4 Ounce, cut into 1/2 inch strips
  Sliced salami 4 Ounce, rolled up
  Roasted peppers 7 Ounce (Progresso, 1 Jar)
  Marinated artichoke hearts 6 Ounce (Progresso, 1 Jar)
  Radish roses 2
Directions

In a medium bowl combine olive oil, wine vinegar, Italian seasoning, salt, black pepper, and garlic.
Drain chick peas; add to dressing.
Mix lightly.
Cover and refrigerate at least 2 hours.
Just before serving, line a 2 1/2-quart serving bowl with lettuce leaves.
With a slotted spoon remove chick peas (reserving dressing) and place in the center of the lettuce-lined bowl.
Arrange provolone cheese, salami, roasted peppers, artichokes and radishes in any desired pattern around the chick peas.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Chilling

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