Antipasto Salad

Antipasto Salad Recipe

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Alice C

By
@Alliebaba

Many years ago a friend of mine brought this to a potluck. I asked for the recipe and I have been making it ever since. It keeps well for several days - makes a great lunch to take to work.

Rating:

☆☆☆☆☆ 0 votes

Serves:
Many
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

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  • 1 can(s)
    chick peas, drained
  • 1 can(s)
    kidney beans, drained
  • 1 c
    cherry tomatoes, halved
  • 2 c
    broccoli florets, crisp cooked (5 min)
  • 1 1/2 c
    cubed mozzarella cheese
  • 1 can(s)
    artichoke hearts, drained & chopped
  • 1 medium
    sweet pepper, seeded and cut into strips
  • 1 medium
    zucchini, sliced
  • 1 can(s)
    sliced black olives, drained
  • DRESSING

  • 3 Tbsp
    red wine vinegar
  • 2 medium
    sun dried tomatoes, packed in oil, drained & chopped
  • 2 clove
    garlic, minced
  • 1 Tbsp
    dried basil
  • 1 Tbsp
    dried oregano
  • 1 tsp
    sugar (i use splenda)
  • 1/4 c
    olive oil
  • 1 tsp
    salt & pepper to taste

How to Make Antipasto Salad

Step-by-Step

  1. Mix all salad ingredients. Stir dressing together and drizzle over salad mixture. Toss gently to combine. Cover and refrigerate at least one hour or up to 8 hours, stirring occasionally.
  2. Keeps well in refrigerator.

Printable Recipe Card

About Antipasto Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tag: Quick & Easy




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