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(OZ) ANTIPASTO SALAD Recipe

   
 

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     (OZ) ANTIPASTO SALAD

Category   Appetizers
Sub Category   Quick Meals
Servings   2-4
Preptime   20 minutes

Ingredients
7 1/2 oz. jar quartered ARTICHOKE HEARTS -drained and rinsed
12 pitted JUMBO BLACK OLIVES - drained and halved lengthwise
12 GRAPE TOMATOES - halved lengthwise
12 slices PEPPERONI
4 lg. slices SALAMI - quartered
3 slices ONION
6 jarred mild PEPPERONCINI peppers - destemmed and halved
6 jarred SWEET CHERRY PEPPERS - destemmed and halved
6 oz. or more FRESH MOZZARELLA
 
1 cup Kroger brand BALSAMIC VINAIGRETTE/ MARINADE

Instructions
Place fresh mozzarella ball in freezer for approx. 15 minutes. Rinse onion slices and let sit in cold water for 15 minutes.
Prepare all other ingredients (except vinaigrette) and place in mixing bowl. Drain onion slices, quarter, and add to bowl, separating the pieces.
Quickly slice desired amount of mozzarella, then cut each slice into small pieces. It will be sticky, so try to distribute it evenly into bowl. Mix all well, then add vinaigrette and mix again. Cover and refrigerate 2 hours or overnight.
Try adding any of these other things to the basic recipe- -CAPERS -PIMENTOS -COCKTAIL ONIONS -GREEN OLIVES (or other kinds) -ROASTED RED BELL PEPPER pieces -HAM CUBES -PROSCIUTTO -COLBY-JACK CUBES (or other mild cheese) -CANNED/ JARRED MUSHROOMS (sliced or whole) -PICKLED ASPARAGUS - halved -PICKLED GIARDINIERA VEGETABLES - drained and possibly cut
Serving Suggestions
Appetizer for four or no-cook dinner for two. Serve with a crusty bread


Originally Submitted
5/30/2015





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