the best chopped antipasto salad

Name: The best Chopped Antipasto Salad
Prep time: 30 min
Yield: 2
Ingredients: 10 ounce(s) iceberg lettuce; 1 ounce(s) pepperoni, diced; 1 ounce(s) dry salami, diced; 1 medium red onion, diced; 1 ounce(s) provolone cheese, diced; 2 - roma tomatoes, diced; 1 - cucumber, diced; 1 ounce(s) gorgonzola cheese, crumbled; 1 ounce(s) feta cheese, crumbled; 3 - whole pepperoncinis; 2 - whole black olives; 2 - whole green olives; 4 ounce(s) prepared italian dressing

(1 RATING)

38 Pinches

Janice Splaha

North Versailles, PA

Updated on Apr 26, 2013

This is my Copy Cat version of Bucca di Beppo's Antipasto salad. I make it often.....for home and away.

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prep time 30 Min

cook time

method ---

yield 2 to 4

Ingredients

10 ounces iceberg lettuce
1 ounce pepperoni, diced
1 ounce dry salami, diced
1 medium red onion, diced
1 ounce provolone cheese, diced
2 - roma tomatoes, diced
1 - cucumber, diced
1 ounce gorgonzola cheese, crumbled
1 ounce feta cheese, crumbled
3 - whole pepperoncinis
2 - whole black olives
2 - whole green olives
4 ounces prepared italian dressing

How To Make the best chopped antipasto salad

Step 1

Mix the ingredients except the Whole Pepperoncinis, Black Olives, Green Olives and Italian Dressing.

Step 2

Just before serving add the dressing and top with the pepperoncini, and olives.
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