You may also like
Categories:
tomatoes salami mortadella Provolone cheese mushrooms black olives hearts pepperoncini peppers olive oil balsamic vinegar garlic oregano
Viewed: 21 - Published at: 10 years agoIngredients
- 1 large tomatoes, seeded and chopped
- 12 lb salami, matchstick strips
- 14 lb mortadella, matchstick strips
- 14 lb provolone cheese, matchstick strips
- 8 small mushrooms, sliced
- 12 cup black olives, pitted, sliced
- 4 artichoke hearts, drained and quartered
- 4 large pepperoncini peppers, sliced
- 34 cup olive oil
- 6 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- 12 teaspoon dried oregano
Method
- Cook carrot in medium saucepan of boiling salted water until just crisp-tender, about 2 minutes.
- Drain well.
- Cool.
- Combine carrot, lettuce, tomato, salami, mortadella, cheese, mushrooms, olives, artichoke hearts, and pepperoncini in large bowl.
- Whisk oil, vinegar, garlic powder and oregano in small bowl to blend.
- Season dressing to taste with salt and pepper.
- Pour dressing over salad.
- Toss to coat.
- Cover and refrigerate 1 hour.
- (Can be prepared 4 hours ahead.
- Keep refrigerated).
