Antipasto Italiano Salad

By Greg & Shirley Mueller

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entertaining healthy picnic

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.