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Results 61 - 70 of 128 for antipasto salad 50
61. ANTIPASTO SALAD
Cook shells, rinse and drain. Mix dressing and pour over hot shells and toss. Cool. Add other ingredients. Make up to 24 hours ahead. Best ...
62. ANTIPASTO SALAD
Prepare dressing by mixing vinegar, oil, onions, oregano and red pepper flakes. Combine remaining ingredients. Add dressing and toss.
In a bowl, combine the olive oil, vinegar, oregano and basil. Set aside. Roll cheese cubes in the bread crumbs to coat. Thread a cherry ...
Cook macaroni according to package ... toss well. Chill several hours before serving. If salad is too dry add the remaining dressing. Serves 6-8.
65. ANTIPASTO SALAD
Toss. Mix dressing. Toss. Refrigerate 1 to 2 hours before serving.
66. ANTIPASTO SALAD
In a medium bowl, place ... Place in large salad bowl. Add cherry tomatoes, celery, ... folded in quarters for a ruffled effect. Makes 10 servings.
67. ANTIPASTO SALAD
Combine all in a large bowl with 1/2 (16 oz.) bottle Zesty Italian dressing. I have also used Presto Italian Dressing.
Arrange bed of lettuce greens in chilled salad bowl and top with above ... first course salad or even as a main dish. Serve with hot crusty bread.
69. ANTIPASTO SALAD
Cut up all ingredients and ... Add shells. Make salad day before, add dressing to ... before serving. Double recipe fills a large Tupperware bowl.
70. ANTIPASTO SALAD
Cook shells according to package ... oil and vinegar. Salad should be made ahead of ... oil and vinegar; pour over the salad when ready to serve.
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