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How to Make the Best Antipasto Salad
Ingredients
  • 3 cups romaine chopped
  • ½ cup green olives halved
  • ½ cup medium black olives
  • ½ cup cherry tomatoes halved
  • ½ cup mini pepperoni
  • ¼ cup jarred roasted red peppers chopped
  • 8 ounce Genoa Salami cut into bite sized pieces
  • ½ cup mozzarella cheese balls
  • 13 ounce artichoke hearts quartered
  • 8 ounces provolone cheese cut into bite size pieces
  • subheading: Lemon Olive Oil Dressing:
  • ¼ cup olive oil
  • ½ lemon, juiced
  • 1 tsp Italian seasoning
Note: Ingredients may have been altered from the original.
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