Antipasto Salad
|
|
| Servings | 12-24 |
| Cook Time | 20 |
Submitted by: Carrie Morris Lot # 2451
- 1/2 lb Prasky cut into bite-sized strips
- 1 block Mozzarella cut into bite-sized strips
- 1 block Sharp Cheddar cut into bite-sized strips
- 1/2 jar Roasted Red Peppers sliced
- 1 jar pitted Kalamata Olives drained
- 1 jar green olives stuffed with pimentos, drained
- 1 onion small, sliced thin
- 5-10 garlic cloves rough chopped
- 2 cans Artichoke Hearts chopped
- 1/2 container plum or cherry (approx. 24 tomatoes)
- 1/2 bottle Zesty Italian Dressing
Servings:
Units:
|
Submitted by: Carrie Morris Lot # 2451
Servings:
Units:
|
|
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.
E-Mail Blast Sign-Up
