Antipasto Salad

By paulmartinjr

Ingredients

• 1 CUPGreen olives
• 1 CUPKalamata olives
• 1/4 CUPArtichoke hearts , sliced
• 1/2 CUPRed pepper , roasted
• 1/8 LBBoar's Head Hot Ham Cappy , julienne
• 1/8 LBGenoa Salami Natural Casing , julienne
• 1/8 LBSandwich Style Pepperoni , julienne
• 1/8 LBPicante Provolone Cheese , julienne
• 2 TBSPGrape tomato
• 1/4 CUPRed onion , sliced
• 1/4 CUPItalian dressing
• 1 PINCHSalt & pepper , to taste

Details

Servings 1
Cooking time 15mins
Adapted from boarshead.com

Preparation

Step 1

Drain olives, artichoke hearts, and red peppers then toss together in a large mixing bowl.

Julienne Ham, Genoa, Pepperoni, and provolone into ¼ slices and add to mixing bowl.

Add grape tomatoes and sliced red onion to mixing bowl.

Add salt, pepper, and Italian dressing.

Toss salad until all ingredients are completed mixed.