abbondanza antipasto
(1 rating)
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.
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(1 rating)
yield
10 -12
prep time
20 Min
method
No-Cook or Other
Ingredients For abbondanza antipasto
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2 bunchlettuce, any kind, chopped (prefer green leaf lettuce)
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1 ptcherry tomatoes
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1 canblack olives, pitted and drained
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1 jargreen olives (spanish or stuffed if preferred)
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1 jarwhole peperoncini, drained
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1/4 lbsliced provolone (cut into 1 inch strips)
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1/4 lbamerican cheese (cut into strips)
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1/4 lbgenoa salami (cut into strips)
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1 jarmarinated artichoke heart, drained and sliced in half longwise)
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1/4 lblarge round sliced pepperoni (cut in strips)
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1/4 lbitalian ham (prosciutto) rolled and cut roll in half)
How To Make abbondanza antipasto
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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