Ingredients
- 1/2 cup capicalla salami, sliced
- 1/2 cup pepperoni, sliced
- 3/4 cup Italian salad dressing
- 6 cups Lettuce, torn
- 8 leaves romaine lettuce, torn
- 3 tomatoes, cut into wedges
- 1 cucumber, sliced
- 1 carrot, peeled and sliced
- 3 oz. black olives, sliced
- 4 green onions, sliced
- 4 oz. Feta cheese, crumbled
- 4 oz. Mozarella cheese, shredded
Directions
In large bowl, mix all ingredients together except Italian salad dressing. You can store in refrigerator for up to a week. Pour Italian salad dressing over salad just before serving. I like to make my own dressing for this recipe.
Print this recipe
Submitted 6/13/05.
Source: My files
Submitted By: Patty Hamilton
hamilton@leaconet.com
Antipasta Salad