Antipasto Salad
This antipasto salad is dressed in vinaigrette with 2 kinds of salami, 2 kinds of cheese, artichoke hearts, olives, tomatoes, and roasted red peppers.
Instructions
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1
{'id': 'step_0', 'step': 1, 'text': 'Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.'}
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2
{'id': 'step_1', 'step': 2, 'text': 'Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.'}
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3
{'id': 'step_2', 'step': 3, 'text': 'Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.'}
Nutrition Facts
Per serving (10 servings total)