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Antipasto Salad without onion basil

Found 10 recipes

Antipasto Salad

12 ounces pepperoncini peppers, drained 12 ounces cherry peppers, drained (hotness to taste) 1 (15 ounce) can garbanzo beans , rinsed and drained 8 ounces[...]

Source: food.com
Antipasto Salad

1 large Tomato , seeded and chopped 1/2 lb salami, matchstick strips 1/4 lb mortadella , matchstick strips 1/4 lb provolone cheese , matchstick strips 8 small[...]

Source: food.com

Antipasto Salad

1 large tomato , seeded and chopped 1/2 lb salami, matchstick strips 1/4 lb mortadella , matchstick strips 1/4 lb provolone cheese , matchstick strips 8 small[...]

Source: food.com
Antipasto Salad

3 cups asparagus , sliced 3 cups mushrooms , quartered 1 cup red bell pepper , strips 1/2 cup pitted olive (I use a variety of olives) 3 ounces mozzarella[...]

Source: food.com
Antipasto Salad

1 cup blanched carrot , sliced 1 cup blanched cauliflower , cut into bite-sized pieces 1 1/2 cups pitted ripe black olives (you can add green, too, if you[...]

Source: food.com
Antipasto Salad from Gooseberry Patch

1 (16 ounce) package cheddar cheese , cubed 1 (16 ounce) package provolone cheese , cubed 1 (16 ounce) package sliced mushrooms 1 lb hard salami, cubed 1/2 lb[...]

Source: food.com
Antipasto Salad from Gooseberry Patch

1 (16 ounce) package cheddar cheese , cubed 1 (16 ounce) package provolone cheese , cubed 1 (16 ounce) package sliced mushrooms 1 lb hard salami, cubed 1/2 lb[...]

Source: food.com
Antipasto Salad

1 cup blanched carrot , sliced 1 cup blanched cauliflower , cut into bite-sized pieces 1 1/2 cups pitted ripe black olives (you can add green, too, if you[...]

Source: food.com
Antipasto Salad

12 ounces pepperoncini peppers, drained 12 ounces cherry peppers, drained (hotness to taste) 1 (15 ounce) can garbanzo beans , rinsed and drained 8 ounces[...]

Source: food.com
Antipasto Salad

3 cups asparagus , sliced 3 cups mushrooms , quartered 1 cup red bell pepper , strips 1/2 cup pitted olive (I use a variety of olives) 3 ounces mozzarella[...]

Source: food.com

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