Antipasto Italiano Salad
Toss olives, beans, mushrooms, tomatoes, cheese, and pepperoni in Italian herb-infused EVOO and Champagne balsamic; chill before serving on crackers or a platter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pauladeen.com.
Cooking tools:
- Chef's knife
- Cutting board
- Can opener
- Colander
- Mixing bowl
- Measuring cup
- Whisk
- Refrigerator
- Serving platter
- Toothpick
Ingredients
- 1 (22-ounce) jar Antipasto Italiano Salad
- 1 (15-ounce) can of chickpeas, rinsed and drained
- 2 cups fresh mushrooms, halved
- 2 cups cherry tomatoes, halved
- ½ pound mini fresh mozzarella balls
- 1 (3½-ounce) package sliced pepperoni
- ½ cup Olive Oil Divine's Italian Herb-Infused extra-virgin olive oil
- ½ cup Olive Oil Divine's champagne white balsamic vinegar
- lettuce leaves, for garnish
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