Antipasto Salad

Antipasto Salad Recipe

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Alice C


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.


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10 Min
No-Cook or Other


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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


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


  • 1Mix 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.
  • 2Keeps well in refrigerator.

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About Antipasto Salad

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

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