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Haunted Antipasto Salad

Even grown-up salads can be dressed up for Halloween night. Spookify each serving with ghost-shaped cheese slices and all your dishes will have that festive flair. —Cynthia M. Bent, Newark, Delaware


  • 12 slices provolone cheese
  • 10 cups torn romaine
  • 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
  • 1 jar (8 ounces) roasted sweet red peppers, drained and julienned
  • 4 plum tomatoes, cut into 1/4-inch slices
  • 1 small red onion, halved and thinly sliced
  • 10 thin slices hard salami, julienned
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1/2 cup Italian salad dressing


  • Using a 4-in. ghost-shaped cutter, cut one ghost from each slice of cheese. (Reserve remaining cheese for another use.)
  • In a large bowl, combine vegetables, salami and olives; toss to combine. Just before serving, drizzle with salad dressing and toss to coat. Transfer to serving plates; top with ghosts.
Nutrition Facts
1 serving: 214 calories, 18g fat (5g saturated fat), 21mg cholesterol, 847mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 7g protein.

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  • xlsalbums
    Oct 15, 2017

    Very cute with the ghosts and simple to make. I made it in a large bowl and cut out about 3 cheese ghosts to place on top.

  • CatMurphy
    Oct 14, 2013

    I love serving this salad with an Italian inspired menu. I didn't spookify each serving with the ghost shaped cheese, but it's a cute idea for Halloween.