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Contact Us
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Fishing Club
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Golf Club
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Quilting Group
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STARS Club
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Welcome Club
Yoga Club
Calendar
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Lake Management Topics
LMC Articles (All)
Lake Water Testing Program
Dredging Operations Summary
Recommended Cleaning Products
BMC
Building and Maintenance Committee
Report a Violation to the BMC
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Compost Site
Dam
Antipasto Salad
April 5, 2016
Uncategorized
Edit
Servings
12 - 24
Ingredients
Print Recipe
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:
Ingredients
Print Recipe
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:
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.
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