I made up this recipe when I catered my sister’s wedding last summer. Isn’t meant to be authentic Italian, just my idea of what would be good in an antipasto salad. Hope you enjoy it as much as her guests did. The cook time is the time that the salad chills for blending the flavors.
Ingredients: [‘artichoke heart’, ‘bermuda onion’, ‘mushrooms’, ‘roasted red pepper’, ‘black olives’, ‘roma tomato’, ‘salami’, ‘pepperoni’, ‘mozzarella cheese’, ‘good seasons italian dressing’, ‘balsamic vinegar’, ‘olive oil’]
Quantity of Ingredients: [“”,”1 bag artichoke heart”,”1/2 cup bermuda onion, chopped “,”8 ounces mushrooms, quartered “,”1/2 cup roasted red pepper, sliced “,”1 cup black olives”,”1 cup sliced roma tomato”,”1/4 lb salami, cubed “,”1/4 lb pepperoni, slices “,”1/4 lb mozzarella cheese, cubed “,””,”1 package Good Seasons Italian dressing”,” balsamic vinegar”,” good quality olive oil”]
Number of Servings: 8
Steps: [‘Mix all salad ingredients EXCEPT for cheese.’, ‘Mix dressing according to directions on package substituting the vinegar& oil called for with the balsamic vinegar and olive oil.’, ‘Pour over salad ingredients and toss.’, ‘Allow salad to marinate in the fridge for at least 3 hours preferably over night.’, ‘To serve, toss in the cheese and allow salad to come to room temperature for the best flavor.’]