Antipasto Tossed Salad

Recipes, Salads

  • 1¾ cups thinly sliced halved zucchini
  • 1½ cups cauliflowerets
  • 1/4 cup thinly sliced green onions
  • 1 cup Italian salad dressing
  • 1 tablespoon lemon juice
  • 12 cups torn romaine
  • 2 medium tomatoes, cut into wedges
  • 4 large fresh mushrooms, thinly sliced
  • 4 ounces sliced salami, julienned
  • 4 ounces sliced pepperoni, julienned
  • 4 ounces sliced pastrami, julienned 
  • 4 ounces provolone cheese, julienned
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • 1 cup Italian croutons
  • 1/4  cup shredded Parmesan cheese 
  • ½ cup chopped sundried tomatoes
  • 1 medium red bell pepper, julienned
  • 1 medium yellow bell pepper, julienned
  1. In a bowl, combine the zucchini, cauliflower, bell peppers, and onions.
  2. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.
  3. Just before serving, combine the romaine, tomatoes, mushrooms, salami, Pastrami, pepperoni, provolone and olives in a serving bowl.
  4. Add marinated vegetables; toss to coat.
  5. Top with the croutons and Parmesan cheese.

16 Servings