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Results 91 - 100 of 128 for antipasto salad
2 med. red peppers 1/2 lb. lg. mushrooms, washed and sliced 1/4 inch thick 1 c. pitted black olives 1. Make marinade in large bowl, combine ...
92. ANTIPASTO SALAD
Mix all together. Mix 1 ... tight fitting cover. Marinate overnight. Can add turkey, chicken or ham. This makes a large salad, great for potlucks.
93. ANTIPASTO SALADS
In a large pan combine all ingredients and bring to a boil. Simmer covered for 5 minutes. Cool and refrigerate for 2 days, mixing often. ...
94. ANTIPASTO SALAD
Chill shells; cut salami and cheese into pieces about the size of a quarter. Put into large serving bowl; add dressing just before serving.
95. ANTIPASTO SALAD
Boil all dressing ingredients together. Cool. Marinate cucumber, green pepper and pitted black olives overnight. Before serving add ...
96. ANTIPASTO SALAD
In large bowl mix oil, vinegar, garlic, basil, salt and red pepper. Add macaroni and Parmesan cheese. Toss to coat well. Add remaining ...
97. ANTIPASTO SALAD
In large bowl stir corn oil, vinegar, garlic, basil, salt and dried red pepper. Add warm macaroni and Parmesan; toss to coat well. Stir in ...
Cut meats, cheese and vegetables into cubes. Mix all ingredients in bowl. Shake and pour over salad.
99. ANTIPASTO SALAD
Mix all together. Let stand at least an hour in refrigerator. Makes a lot.
Combine all ingredients in a large bowl. Toss to combine and coat with dressing. Cover and refrigerate several hours.
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