Antipasto Salad

By JJCR

Ingredients

• Hearty Italian Vinaigrette:
• 1 head lettuce, torn into pieces
• 3 italian tomatoes, sliced
• 1/2 lb. provolone cheese, cut into 1/2 inch cubes
• 1 cup pitted black olives
• 1/4 lb. pepperoni, thinly sliced
• 1 small green bell pepper, thinly sliced
• 1 small green bell pepper, thinly sliced
• 1/2 cup garbanzo beans
• 6 medium mushrooms, sliced
• 1 1/2 cups artichoke hearts, halved
• 1/2 cup freshly grated Parmesan cheese
• 6 tbsp. red wine vinegar
• 2 tbsp. chili sauce
• 1 1/2 tsp. worcestershire sauce
• 1 clove garlic, minced
• 1 1/2 tsp. minced fresh parsley
• 1 tsp. Italian Herb Seasoning
• 1/2 tsp. sugar
• 14 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 tbsp. freshly grated Parmean cheese

Preparation

Step 1

In large salad bowl, combine lettuce, tomatoes, cheese, olives, pepperoni, green pepper, garbanzo beans, mushrooms and artichoke hearts. Prepare hearty Italian Vinaigrette and pour over salad until all ingredients are lightly coated; toss well. Sprinkle with parmesan cheese.

In blender, mix all ingredients until well combined.

The dressing is excellent on any pasta salad or fresh vegetable combination.

CREME DE COLORADO COOKBOOK

6 main course servings
12 first course servings