Antipasto Salad
INGREDIENTS:
1 Btl (8 oz) Italian Dressing
1 can (14 oz) artichoke hearts, drained, quartered
1 Pkg (3 oz) pepperoni, sliced
1 cup cherry tomatoes, cut in half
1 cup pitted ripe olives
10 pepperoncini peppers
4 oz Mozzarella cheese, cut into sticks
DIRECTIONS: Pour dressing over artichoke hearts, pepperoni, tomatoes, olives & peppers; cover, refrigerate several hours or overnight. Drain, reserving dressing. Arrange pepperoni, vegetables & cheese on a platter, serve with reserved dressing.
SERVINGS: 6
1 Btl (8 oz) Italian Dressing
1 can (14 oz) artichoke hearts, drained, quartered
1 Pkg (3 oz) pepperoni, sliced
1 cup cherry tomatoes, cut in half
1 cup pitted ripe olives
10 pepperoncini peppers
4 oz Mozzarella cheese, cut into sticks
DIRECTIONS: Pour dressing over artichoke hearts, pepperoni, tomatoes, olives & peppers; cover, refrigerate several hours or overnight. Drain, reserving dressing. Arrange pepperoni, vegetables & cheese on a platter, serve with reserved dressing.
SERVINGS: 6