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Antipasta Salad

July 31, 2016 by Angela Leave a Comment

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This is a delicious and very flexible recipe that makes a beautiful appetizer. 

There are many substitutions you can make but here I used pepperoncini, cherry peppers, sopresseta,  salami, diced provolone, cauliflower, green and black olives, grape tomatoes, red and orange bell peppers, artichoke hearts,  and mushrooms. 

For the dressing, I use 2/3 C salad oil (you can use olive oil which adds a good flavor but be aware that when it’s cold olive oil can get greasy feeling in the mouth so I use a 50/50 blend), 1 T both garlic and onion powder, dash of lemon juice, 1/2  t dried red peppers, 1 t Italian seasoning, 1/2 t black pepper, 1/3 C good white wine vinegar and a clove of garlic. 

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I blend this in my Bullet blender to get the flavors very mixed. 

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Chop up your meats and cheeses

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Cut up your vegetables

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Toss all together and leave overnight in the refrigerator

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Serve on a platter

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How beautiful is that? 

Filed Under: What I'm Cooking Tagged With: Appetizer, make ahead, salads

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About me

Hello, I’m Angela!
Welcome to The Weekday Kitchen, a blog to document my cooking techniques to share with my children. This is the modern equivalent of my grandmother’s handwritten recipes. They can no longer read cursive so…

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