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Antipasto Salad

chef.tim.lee's picture
Ingredients
  Cauliflower broccoli/Broccoli flowerets 1 Cup (16 tbs)
  Sliced zucchini/Sliced yellow squash 3⁄4 Cup (12 tbs)
  Hard salami/Summer sausage 3 Ounce, cut into 1/2-inch cubes
  Mozzarella cheese/Swiss cheese 3 Ounce, cut into 1/2-inch cubes
  Fresh mushrooms 1⁄2 Cup (8 tbs), halved
  Sweet red peppers/Sweet green peppers 1⁄2 Medium, cut into 1-inch squares
  Pitted ripe olives 1⁄4 Cup (4 tbs)
  Italian salad dressing 1⁄4 Cup (4 tbs)
  Lettuce head 1 Small, tore into pieces
Directions

MAKING
1) In a bowl, place together cauliflower or broccoli, zucchini or yellow squash, hard salami or summer sausage, cheese, mushrooms, pepper, and olives.
2) Toss the vegetables lightly until well mixed.
3) Spoon the dressing over the top of the vegetables.
4) Toss well to coat the vegetables.

FINALIZING
5) Cover the bowl with the plastic wrap and place in refrigerator for 2 to 24 hours until chilled, stirring occasionally.
6) Line the serving plate with lettuce (if using) and pile the salad over it.

SERVING
7) Serve cold garnished with tomatoes if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
140 Minutes
Servings: 
4

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