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Antipasto Salad

recipe rating: 
5
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SERVING SIZE: 30


Ingredients
  • 1 3/8 liquid cups Water
  • 2 1/2 tablespoons Chopped Parsley
  • 1 teaspoon Oregano
  • 1 teaspoon Basil, Dry
  • 1 1/4 tablespoons Salt
  • 1 teaspoon Crushed Red Pepper Flakes
  • 4 2/3 cups Furmano's Mixed Peppers with Onions, Undrained
  • 15 ounces Pepperoni, Julienne
  • 7 1/2 ounces Salami, Julienne
  • 1 7/8 cups Artichoke Hearts, Drained
  • 1 3/8 cups Fennel, sliced
  • 1 7/8 cups Green Olives, Drained
Preparation
  1. In a large mixing bowl, measure Olive Oil, Parsley, Oregano, Basil, Salt, and Red Pepper Flakes. Mix thoroughly.
  2. Add Furmanos Mixed Peppers with Onions and whisk to emulsify dressings
  3. Add Pepperoni, Salami, Provolone, Artichoke Hearts, Fennel, and Green Olives. Toss gently to incorporate dressing.

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