VOTE AT THESE COOKING WEB RINGS
TOOLS YOU WILL NEED: Large bowl with cover, kitchen knife, cutting board, salad fork & spoon, can opener, serving platter.
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
SERVING TIPS: Optionally, toss drained vegetables with a 10 oz package of mixed salad greens before serving. Recipe adapted from http://www.kraftfoods.com.
ANTIPASTO SALAD