Antipasto Salad Bowl With Grilled Veggies Recipe

Ingredients

  • 3 romaine lettuce hearts, broken in bite size pieces
  • 1 cup green beans, grilled with salt, pepper, olive oil and balsamic vinegar
  • 1 cup zucchini, grilled with salt, pepper, olive oil and balsamic vinegar
  • 4 slices hard salami, cut in thin sticks or slices
  • 1 small green pepper, halved, seeded and chopped
  • 1 stick celery, diced
  • ½ cup sliced black olives (kalamata or green olives can be substituted)
  • ½ cup of your favorite Italian dressing
  • 1/3 cup shredded parmesan cheese

Description

Contributed By Lesley Brooks For The 2010 WELBRO St. Patrick's Day Cooking Contest.

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