Antipasto Salad

Name: Antipasto Salad
Yield: 12 - 24
Ingredients: 3/4 lb. Prasky (cut in bite-sized strips); 1 block Mozzarella (cut into bite-sized strips); 1 lb. Sharp Cheddar (cut into bite-sized strips); 1/2 jar Roasted Red Peppers (slices); 1 jar pitted Kalamata Olives (drained); 1 jar green olives stuffed with pimentos (drained); 1 small onion (sliced thin); 2 cans Artichoke Hearts (chopped); 1/2 container plum or cherry tomatoes (approx 24 tomatoes); 1/2 bottle Zesty Italian Dressing

Published April 5, 2016 | By admin

Servings

12 - 24

Ingredients

3/4 lb. Prasky cut in bite-sized strips
1 block Mozzarella cut into bite-sized strips
1 lb. Sharp Cheddar cut into bite-sized strips
1/2 jar Roasted Red Peppers slices
1 jar pitted Kalamata Olives drained
1 jar green olives stuffed with pimentos drained
1 small onion sliced thin
2 cans Artichoke Hearts chopped
1/2 container plum or cherry tomatoes approx 24 tomatoes
1/2 bottle Zesty Italian Dressing

Servings:

Units:

Ingredients

3/4 lb. Prasky cut in bite-sized strips
1 block Mozzarella cut into bite-sized strips
1 lb. Sharp Cheddar cut into bite-sized strips
1/2 jar Roasted Red Peppers slices
1 jar pitted Kalamata Olives drained
1 jar green olives stuffed with pimentos drained
1 small onion sliced thin
2 cans Artichoke Hearts chopped
1/2 container plum or cherry tomatoes approx 24 tomatoes
1/2 bottle Zesty Italian Dressing

Servings:

Units:

Servings

12 - 24

Instructions

Mix all ingredients together and let marinate in fridge for at least 30 minutes before serving. The longer it marinates, the more the flavor marries.