Antipasto Italiano Salad
By Greg & Shirley Mueller
JUMP TO RECIPE
Difficulty: Easy
Prep time: 10 minutes
Servings: 16 to 20
Ingredients
- 1 (22-ounce) jar Antipasto Italiano Salad
- 1 (15-ounce) can of chickpeas, rinsed and drained
- 2 cups fresh mushrooms, halved
- 2 cups cherry tomatoes, halved
- ½ pound mini fresh mozzarella balls
- 1 (3½-ounce) package sliced pepperoni
- ½ cup Olive Oil Divine's Italian Herb-Infused extra-virgin olive oil
- ½ cup Olive Oil Divine's champagne white balsamic vinegar
- lettuce leaves, for garnish
Directions
In a large bowl, combine olives, beans, mushrooms, tomatoes, cheese, and pepperoni.
Mix Italian Herb Infused EVOO and Champagne Balsamic. Pour over the above ingredients; toss to coat.
Refrigerate at least 30 minutes or overnight. Add lettuce to lined platter or with your favorite gourmet crackers. Serve with toothpicks.