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Title: Antipasto Salad
Description:
This is an easy recipe to take on a picnic or to a potluck dinner.
Ingredients:
1 can olives, sliced or whole
1 can quartered artichoke hearts, drained
1 baskets grape (teensy-tiny) tomatoes
(cherry tomatoes will work too)
2 cups broccoli florets
chopped celery ~ about one cup
4 green onions chopped
1 green pepper chopped
1 red pepper chopped
1/2 bottle italian salad dressing. (Your Favorite)
OPTIONAL:
1/4 C freshly grated parmesan cheese
(Fresh parmesan is KEY. Do not use the powdery stuff)
4 oz sliced pepperoni
Green Olives... sliced or whole
Directions:
Toss everything except the parmesan (add it just before serving)
in a bowl at least a couple hours before serving.
Keep salad in the refrigerator.
My Notes:
You can add cooked, (cooled) bow-tie pasta if you like.
My family likes it without the pasta.
Our favorite Italian dressing for this salad is wishbone.... we have tried many.
That was the basic recipe I was given. I sometimes add fresh mushrooms and
double up on the artichokes. Play with the amounts of ingredients.
Make it to your own liking.
Preparation Time:quick and easily prepared in a few minutes
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