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My Antipasto Salad
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Chef :
skunkmonkey101My Antipasto Salad
First of all I don't like artichokes. You can substitute heart of palm. I cook for some picky eaters. They don't like romaine lettuce, can't blame them you gotta scrub it , and look it over carefully for little worms especially here in Florida. Some whine it has too much meat. Most don't like cherry tomatoes. So I diced tomatoes. The red pepper are the pimentos in the green olives. Leeks instead of red or white onions. They also don't like Pepperoncini peppers, or provolone cheese. So I usually don't make it, but when I do this is how. So if you don't say that it's a proper salad you come and cook for at least 12 folks, and if you do it better be to their liking.
Ingredient
1 cup
Chopped kamata olives
1 cup
Chopped black olives
1/2 head
iceberg lettuce
2 cups
sliced pepperoni
2 cups
sliced Genoa salami
1/2 cup
extra virgin olive oil
1 teaspoon
chopped leeks
As needed
pepperoncini peppers, or banana peppers
Cooking instructions
* Step 1
Gather the ingredients start adding to the bowl.
* Step 2
Chop the leeks after washing. After slicing rinse again. Mix the dressing ingredients
* Step 3
Stir it a bit.
* Step 4
Add to taste to the anti- want- to- make-salad. It ain't easy being me sometimes. I hope you enjoy!!! By the way I am the only one who doesn't like this salad dressing. I like the Olive Garden one.....
Note: if there is a photo you can click to enlarge it
Tag
Appetizer
Entree
Salad
Chopped kamata olives
heart of palm chopped rinsed and drained
Chopped black olives
stuffed whole green olives with pimientos
iceberg lettuce
sliced pepperoni
sliced Genoa salami
washed and finely chopped leeks
lemon juice and a teaspoon of zest of lemon
extra-virgin olive oil
chopped leeks
pepperoncini peppers, or banana peppers
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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