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.



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Submitted 6/13/05.
Source: My files
Submitted By: Patty Hamilton
hamilton@leaconet.com
Antipasta Salad