Olive Antipasto Salad


Serves: 19
Total Calories: 69

Ingredients

1/2 pound large green Spanish olives, pitted
4 stalks celery, diced
1/4 pound salami, diced
1/4 pound provolone cheese, diced
2 (12-ounce) jars giardiniera mix, drained
2 (6-ounce) jars artichoke hearts in marinade
1/2 cup white vinegar

Directions:

Combine all ingredients in a large container, including marinade from artichokes; mix well. Cover tightly and refrigerate at least 24 hours, stirring occasionally.

Tip: Kitchen scissors are a handy helper. Grab 'em to make quick work of cutting up fresh herbs, dried fruits and what-have-you…cut right into the bowl!

Nutritional Facts:

Serves: 19
Total Calories: 69
Calories from Fat: 34

This Olive Antipasto Salad recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.


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