How to Make the Best Antipasto Salad Recipe | The Recipe Critic

Name: How to Make the Best Antipasto Salad Recipe | The Recipe Critic
Ingredients: 3 cups romaine (chopped); 1/2 cup green olives (halved); 1/2 cup medium black olives; 1/2 cup cherry tomatoes (halved); 1/2 cup mini pepperoni; 1/4 cup jarred roasted red peppers (chopped); 8 ounce Genoa Salami (cut into bite sized pieces); 1/2 cup mozzarella cheese balls; 13 ounce artichoke hearts (quartered); 8 ounces provolone cheese (cut into bite size pieces); 1/4 cup olive oil; 1/2 lemon juice; 1 teaspoon Italian seasoning

"Antipasto salad is filled with meat, cheeses, olives with cherry tomatoes that is simple to toss together in a lemon olive oil dressing...."

INGREDIENTS

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3 cups romaine (chopped)

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1/2 cup green olives (halved)

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1/2 cup medium black olives

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1/2 cup cherry tomatoes (halved)

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1/2 cup mini pepperoni

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1/4 cup jarred roasted red peppers (chopped)

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8 ounce Genoa Salami (cut into bite sized pieces)

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1/2 cup mozzarella cheese balls

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13 ounce artichoke hearts (quartered)

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8 ounces provolone cheese (cut into bite size pieces)

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1/4 cup olive oil

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1/2 lemon juice

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1 teaspoon Italian seasoning

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