Intro: A&P Deli Authentic Italian Antipasto Salad
* A&P Deli Authentic Antipasto Salad
(Picture pending, once I make this Antipasto Salad again).
Authentic… absolutely, I prepared this Antipasto Salad daily... and in the summer months, up to 4 times daily during my shift. I worked I worked at the A&P Store in CT., both in the deli and bakery department for 5 years in the mid 1990’s.
1 (1-inch) slice (about 1/2 pound) ham, cubed
1 (1-inch) slice (about 1/2 pound) cooked salami, cubed
1 (1-inch) slice (about 1/2 pound) Genoa Salami cubed
1 (1-inch) slice (about 1/2 pound) turkey, cubed
4 -6 large tomatoes, sliced medium, cubed1 (large) red onion, halved and semi thinly, sliced crosswise
1 red pepper, tops removed, seeded, halved, semi thinly slice crosswise
1 green pepper, tops removed, seeded, halved, semi thinly slice crosswise
1 (6 oz.) Lindsay® Ripe Pitted Olives, Large Black Olives, Green Olives, or Kalamata Olives
1 (7.5 oz.) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips
1-2 (1-inch) slices (about 1/2 pound) Provolone cheese, cubed
1/2 teaspoon black pepper, coarsely ground
1 (16 oz.) Wish-Bone® Robusto Italian Dressing
In a large mixing bowl, toss the first 11 salad ingredients together until all ingredients are completed mixed. Add the Wish-Bone® Robusto Italian Dressing, amount is up to your choosing.
Refrigerated the antipasto salad until time to serve.
Option: Serve over a bed of chopped romaine lettuce.
* Follow the two-hour limit in leaving prepared salads out of the refrigerator. In summertime, remember to shorten the two-hour rule. Even though it always looks great to spread all the food out on the picnic table, it's safer to keep cold foods in coolers until right before eating.
* For the meats, ask your favorites store deli department to sliced the meats 1-inch think.
* I personally add only half the amount of Wish-Bone® Robusto Italian Dressing before refrigerating. Just before serving, I pour more Wish-Bone over the top of antipasto salad for a better presentation.