Antipasto Salad Recipe

Appetizer Salad

Fixings

•/2 glass olive oil

•½ glass red wine vinegar

•2 tbsp sugar

•2 tbsp Dijon-style mustard

•½ tbsp dried basil, pounded

•¼ tsp balck pepper

•4 cloves garlic, minced

•2 glasses crisp spinach

•8 cuts of vegetarian ham

•12 cuts of vegetarian pepperoni

•2 15-oz jars garbanzo beans, flushed and depleted

•1 glass marinated artichoke hearts

•1 glass meagerly cut red onion

•½ set dark olives, divided

•2 glasses slashed tomatoes

Direction

1. To influence dressing, in a little bowl to whisk together oil, vinegar, sugar, mustard, basil, pepper and garlic; put aside.

2. In a vast bowl include spinach leafs, garbanzo beans, artichokes, onion, olives and tomatoes; blend tenderly. Move up veggie lover ham cuts and cut them into 1 inch pieces. Add to serving of mixed greens. Hack up the vegetarian pepperoni into little chomp measure pieces. Gather to serving of mixed greens and tenderly blend into a single unit.

3. Give serving of mixed greens a chance to chill in icebox until prepared to eat. Shower plate of mixed greens dressing over plate of mixed greens previously serving.





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