Antipasto Salad Recipe
Ingredients
| Cauliflower or Broccoli- 1 cup, flowerets | ||
| Zucchini or Yellow Squash- 3/4 cup sliced | ||
| Hard Salami or Summer Sausage- 3 ounces, cut into 1/2-inch cubes | ||
| Mozzarella or Swiss Cheese- 3 ounces, cut into 1/2-inch cubes | ||
| Mushrooms | 1/2 Cup (16 tbs), halved | |
| Sweet Red or Green Pepper- 1/2 medium, cut into 1-inch squares | ||
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
| Italian salad dressing | 1/4 Cup (16 tbs) | |
| Lettuce Leaves- 1 small head (optional), 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.
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.
Chef
