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Antipasto Salad
Chill: 4 hrs
Ingredients
- 2 medium tomatoes, cut into bite-size pieces (1-1/3 cups)
- 1 small zucchini, sliced (1 cup)
- 1 small yellow summer squash, sliced (1 cup)
- 1 cup cauliflower flowerets
- 1 cup broccoli flowerets
- 1 small cucumber, sliced (1 cup)
- 2 stalks celery, sliced (1 cup)
- 1 medium green sweet pepper, cut into bite-size pieces (3/4 cup)
- 1 carrot, sliced (1/2 cup)
- 1/2 red onion, sliced and separated into rings
- 1/2 cup medium pitted ripe olives or pimiento-stuffed green olives
- 1/2 cup pepperoncini salad peppers
- 1 cup bottled Italian salad dressing
- 1 8 ounce package sliced salami, cut into bite-size pieces
Directions
1. In a very large bowl*, combine all of the ingredients, tossing to coat mixture with dressing.
2. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours, tossing occasionally. Makes 10 to 12 side-dish servings.
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Note:
*
If you combine and seal all the ingredients in a large, heavy plastic bag, simply turn the bag occasionally, instead of tossing the ingredients.
