AntiPasto SALAD

This is pre mushroom, roasted red pepper, artichoke hearts etc..

GADGETS:

Salad Spinner

Chef Knife and Cutting Board.

INGREDIENTS:

Iceberg lettuce

4-6 slices Di Lusso Genoa Salami

4-6 slices Hormel Slicing Pepperoni

4 Provolone cheese

½ can Mushrooms (small can of sliced)

2 Roasted red peppers

½ Tomato (optional)

1 slice Red onion (optional)

Wishbone House Italian Dressing

1 Tsp. red wine vinegar

1 Tsp. cider vinegar

Shake of Italian seasoning

Shake of fresh crushed black pepper

DIRECTIONS:

Wash, dry, and rip lettuce into bite size pieces and place on a large plate. Cut salami, pepperoni, and provolone into quarters and place on lettuce. Top with mushrooms, roasted red pepper, tomato, marinated artichoke hearts, pepperoncini, and onion. Sprinkle black pepper, Italian seasoning, cider vinegar, red wine vinegar and then add Wishbone dressing over the whole thing and mix well.

NOTES Serve with pizza

The Drunken Chef (Russ)

One thought on “AntiPasto SALAD”

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