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Anti Pasto Salad


2 cups frozen crinkle cut carrots, thawed
2 oz. hard salami, 1/4-inch strips
3 oz. Provolone cheese, 1/4-inch strips
1-3/4 oz. Pepperoni rounds, cut in half
1/2 pint basket cherry tomatoes, halves
1 small bell pepper, 1/4-inch strips
1 small red onion, 1/4-inch strips
2 cups celery, sliced 1/8-inch half moons
1 cup black olives, sliced, drained
1/4 cup pimentos, diced
1 (6 oz) jar marinated artichoke hearts
1 quart prepared Italian Dressing


Cut carrots in half across crinkle. Cut pepperoni and cheese strips in half. Be sure meat and cheese pieces are separated. Cut bell pepper slices on diagonal into small slivers. Drain artichoke hearts. Reserve marinade. Cut artichoke hearts in halflengthwise. Put all ingredients (except artichoke marinade) in mixing bowl. Mix Italian dressing and marinade together. Pour over ingredients in mixing bowl. Mix gently. Cover. Marinate overnight.