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Antipasto Salad

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“From the RSVP section of Bon Appetit, August 1995.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook carrot in medium saucepan of boiling salted water until just crisp-tender, about 2 minutes. Drain well. Cool.
  2. Combine carrot, lettuce, tomato, salami, mortadella, cheese, mushrooms, olives, artichoke hearts, and pepperoncini in large bowl.
  3. Whisk oil, vinegar, garlic powder and oregano in small bowl to blend. Season dressing to taste with salt and pepper.
  4. Pour dressing over salad. Toss to coat. Cover and refrigerate 1 hour. (Can be prepared 4 hours ahead. Keep refrigerated).

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