abbondanza antipasto
What would a holiday meal be without an italian antipasto salad! Again, you could substitute any of the meats for something else or add marinated mushrooms. The italian tradition salad I remember while I was growing up had pickled eggplant strips and anchovies! I sometimes put them in a dish on the side for those who still prefer this but actually I like this without the additions.
prep time
20 Min
cook time
method
No-Cook or Other
yield
10-12 serving(s)
Ingredients
- 2 bunches lettuce, any kind, chopped (prefer green leaf lettuce)
- 1 pint cherry tomatoes
- 1 can black olives, pitted and drained
- 1 jar green olives (spanish or stuffed if preferred)
- 1 jar whole peperoncini, drained
- 1/4 pound sliced provolone (cut into 1 inch strips)
- 1/4 pound american cheese (cut into strips)
- 1/4 pound genoa salami (cut into strips)
- 1 jar marinated artichoke heart, drained and sliced in half longwise)
- 1/4 pound large round sliced pepperoni (cut in strips)
- 1/4 pound italian ham (prosciutto) rolled and cut roll in half)
How To Make abbondanza antipasto
-
Step 1Start with a large platter and wash cut and rinse the lettuce. I like to dry it with a paper towel or use a salad spinner.Start to layer ingredients as shown in the picture, layering olives, dispersed around the plate,tomatoes, artichokes, meat strips and then cheeses. I like to put the pepperoncini on the top as in the picture.Serve with olive oil and vinegar or a good italian dressing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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