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Antipasta by

Source: Bev & Gary Eigelberger

Ingredients

10 oz artichoke hearts
6 oz provolone cheese, cubed
6 oz salami - sliced
2 cups mushrooms
1 cup pimento stuffed olives
1 small zucchini - cut into 1 1/2" sticks

Dressing
1/2 cup vinegar
1/3 cup salad oil
1 1/2 tsp Italian seasoning
1 tsp crushed red pepper
1/2 tsp dry mustard
1 clove garlic, minced

1 cup cherry tomatoes

Instructions

Mix dressing and pour over all ingredients except tomatoes. Toss well. Refrigerate 4-24 hours. Add tomatoes immediately before serving.

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