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Cold Antipasto Salad
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|1 cup green olives, preferably Queen size|
|1 cup Kalamata olives|
|1 cup artichoke hearts, canned or frozen, cut in half|
|1/2 cup Genoa salami, cut into 1/2" cubes|
|1/2 cup Asiago cheese, cut into 1/2" cubes|
|1/4 cup roasted red pepper, cut into strips|
|1/4 cup pepperoncini, cut into circles|
|1/2 cup extra virgin olive oil|
|1/2 cup red wine vinegar|
|2 Tbsp. fresh basil, chopped|
|4 bay leaves|
- Place the olives, artichokes, salami, cheese, red pepper and pepperoncini in a large bowl and toss together.
- Mix the olive oil and vinegar together and pour over the salad.
- Garnish with the basil and bay leaves.
- Serve with crostinis or crackers.
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