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Home -> On the Side -> Salads

Summer Tossed Antipasto Salad Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
1 cup prepared Italian oil and vinegar dressing
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1 large zucchini, thinly sliced
1/2 of a medium cauliflower, broken into small florets
1/4 cup sliced green onions
8 cups mixed lettuce
6 slices Italian salami, sliced into strips
4 large mushrooms, sliced
2 tomatoes, cut into wedges
4 ounces sliced Provolone cheese, cut into strips
2 ounces canned sliced black olives, drained
1 cup croutons
1/4 cup grated Parmesan cheese

Directions
Whisk together Italian dressing, lemon juice, salt and pepper in a medium bowl. Add zucchini, cauliflower and green onions and toss to coat. Cover and refrigerate at least 8 hours or overnight.

Combine lettuce, salami, sliced mushrooms, tomatoes, Provolone and olives in a large bowl. Add vegetable mixture with marinade and toss well. Add croutons and Parmesan and toss once again. Divide between salad bowls and serve.

Serves 6 to 8.



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