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Antipasto Salad PDF Print E-mail
(5 votes, average 4.20 out of 5)
Wednesday, 22 October 2008 22:42

Printable Recipe

8 oz Genoa salami, cubed
8 oz provolone, cubed
1 (6 oz) can pitted ripe olives, drained (or 1 cup pitted kalamata olives)
1 medium green pepper, chopped
2 celery ribs, sliced
2 cups cherry tomatoes or grape tomatoes
1 cup sliced pepperoncinis
½ cup olive oil
2 tablespoons vinegar
1 teaspoon dried oregano
1 teaspoon salt

Combine first 7 ingredients in a large bowl.
Combine dressing ingredients in a small bowl, pour over salad.
Stir to coat.

Serves 8-10

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