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About the Recipe: This antipasto salad is ready for the game. It’s filled with cheeses, cured meats, sweet and perky peppers, fresh colorful cherry tomatoes, and lots of energy enhancing fresh spinach. It’s easy to make ahead and toss into a large salad bowl for serving.
Recipe Inspired by: Christy Denney, cookbook Scrumptious, Shadow Mountain publishers, 2021.
Cook’s Note: Any fresh small mozzarella balls can be substituted. We like the colorful sweet bell peppers and pepperoncini peppers added to the salad for that Antipasto blend of flavors.
To Serve: Toss salad with salad dressing right before serving. Season with salt and black pepper to taste. Toss with shredded Parmesan cheese; sprinkle with croutons as desired.
Yield: Serves: about 6
pdf for Copy of Recipe -Italian Antipasto Salad
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