Antipasto Salad

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Antipasto Salad from www.chaosandlove.com
Great for work lunches, these salads stay nice and fresh without becoming soggy.
Created by: Jessica Ferrara
Serves: 4
INGREDIENTS
  • ⅓ lb each of salami, mortadella and capicola
  • 1 head iceberg lettuce, cut in bite-sized pieces
  • 4 Roma tomatoes
  • ¼ cup sliced pepperoncini
  • ¼ cup sliced black olives
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • salt and pepper
  • 2 wide mouth, quart-sized mason jar with lids

DIRECTIONS
  1. Mix oil, vinegar, salt and pepper. Divide between 4 jars.
  2. Evenly divide tomatoes, pepperoncini and olives between jars.
  3. Cut meat in bite-sized pieces and add ¼ to each jar.
  4. Add lettuce to fill jar (pack tightly).
  5. Place lids on jar and refrigerate.
  6. When ready to serve, shake jar and pour onto plate or into bowl.

Antipasto Salad Recipe
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