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  • Tossed Antipasto Salad

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    Tossed Antipasto Salad
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 c. bottled Italian dressing
    • 1 tbsp. fresh lemon juice
    • Salt & pepper
    • 1 lg. zucchini, sliced thin
    • 1/2 med. head cauliflower
    • 1/4 c. sliced green onion
    • 8 c. crisp salad greens
    • 6 slices Italian salami, cut in strips
    • 4 lg. mushrooms, sliced
    • 2 tomatoes, cut in wedges
    • 1/4 pound provolone cheese, cut in strips
    • 1 (2 ounce.) can black olives, liquid removed
    • 1 c. seasoned croutons
    • 1/4 c. Parmesan cheese

    Directions

    1. Combine dressing, lemon juice and salt and pepper in medium bowl and mix well. Add in zucchini, cauliflower (broken into small florets) and green onion and toss lightly to coat. Cover and marinate in refrigerator 8 hrs or possibly overnight. Combine next six ingredients in a large salad bowl. Add in vegetables with marinade and toss well. Add in croutons, sprinkle with Parmesan cheese and toss again. 6 to 8 servings.

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