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Meat and Cheese Antipasto Salad

MEAT and CHEESE ANTIPASTO SALAD
Lotsa Pasta Restaurant Copycat Recipe

Serves 12

Salad:
1 pound mortadella (Italian bologna), cut into bite sized squares
1/3 pound sliced Genova salami, each slice cut in half
1/3 pound sliced pepperoni, each slice cut in half
1 pound mozzarella cheese, cut into bite sized squares
3/4 cup pepperoncini peppers, with juice
2 cups roasted red peppers, with juice, cut into strips

Dressing:
1 tablespoon dried parsley
1/2 teaspoon Italian herb blend
1 teaspoon salt
1 1/2 cups olive oil
1/2 cup vegetable oil

In a large bowl, place all the meat, cheese and peppers, and toss to combine. In a small bowl, combine the ingredients for the dressing, and blend well. Pour about half of the dressing over salad in the larger bowl, and toss to mix well. Taste, and add more dressing if too dry or not well enough covered.

Kitchen Notes: Mortadella, Genova salami, pepperoncini, Italian herb blend and roasted red peppers can be bought at most good deli counters or at specialty groceries. Lotsa Pasta, of course, has all the ingredients. Members of the staff say they like to use a blend of olive and neutral vegetable oil in the dressing, because olive oil alone tends to congeal when refrigerated.

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