Quick Antipasto Salad
I always told my sister, Karen, I'd marry a cowboy—and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. —Kendra Waterbury, East Thetford, Vermont
Reviews
I make this salad all the time. I love it. I sometimes use hard salami with peppercorns in it. It is delicious. I love the bell peppers because they are loaded with vitamin C and fiber. Because they are sweet peppers they have a mild taste and add body to the salad. If I have Olive Garden dressing handy I use it, although, I love the recipe for the salad dressing given here. Lemon really adds a lot to a dressing. Chopped seeded tomatoes are a good addition as is chopped Provolone and Parmesan.
With two raw peppers in this recipe, believe me all we could taste was the peppers. If you are going to put red peppers in an Antipasto salad you had better roast those peppers first. First it is more authentic and second the flavor is enhanced and made more subtle so you can taste the other ingredients.
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