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Antipasto Salad
Contributed by Courtesy of Women's Branch of the Orthodox Union½ lb salami
2 hard-cooked eggs
Assorted greens—romaine or iceberg lettuce, etc.
1 stalk celery
¼ lb mushrooms, sliced grape
12 tomatoes or cherry tomatoes
½ green pepper, diced
½ cup bottled Italian dressing
Slice salami in ¼ inches, then dice. Slice and dice eggs and celery. In large bowl, toss greens (torn in bite-size pieces), salami, eggs, celery, mushrooms, green pepper, cucumber and tomatoes. Just before serving mix in dressing.
>Notes: Appetizer Salami and Egg SaladPage 1 of 1 pages
