Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Layered Antipasto Salad
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- #4022
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 jar (12 ounce size) whole mild banana peppers, drained
1 medium cucumber, thinly sliced
1 can (6 ounce size) pitted ripe olives, drained
1 pint Italian-style tomatoes, quartered
1 bottle (8 ounce size) Italian salad dressing, divided
4 cups torn romaine lettuce
1 package (3.5 ounce size) sliced pepperoni
1 can (14 ounce size) artichoke hearts, drained and halved
1 package (12 ounce size) mozzarella cheese, cut into strips
1 cup sliced fresh mushrooms
directions
Reserve 2 banana peppers. Slice remaining peppers in half, and remove stems.
Layer cucumber, olives, tomatoes and peppers in a 3-quart bowl; pour 1/4 cup dressing over layers. Top with lettuce, half of pepperoni, artichoke hearts, half of cheese strips, mushrooms, remaining pepperoni, and cheese strips.
Pour remaining dressing over salad; chill. Garnish with remaining peppers.
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nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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