Antipasto Salad

Antipasto Salad

Servings: 10

3/4 cup Italian dressing

1 tsp dried oregano

½  tsp black pepper

½ onion, diced

16 oz roasted red peppers, drained and diced

1 bell pepper, diced

10 oz green olives

1 pint Baby Bella mushrooms

8 oz white cheddar cheese, cubed

8 oz Monterey Jack cheese, cubed

1 lb hard salami, cubed

1/2 lb pepperoni, cubed

1.         In a large bowl, add Italian dressing, oregano and pepper to a large bowl and stir to combine.

2.         Add onion, roasted red pepper and green pepper, tossing gently.

3.         Drain olives and add to bowl, tossing gently.

4.         Wash mushrooms and slice them as thin as you like and add them to the bowl.

5.         Dice the cheese and meat into 1/4-1/2 inch cubes and add it to the bowl.

6.         Toss all together and refrigerate until ready to serve.

Nutrition:  486 Calories; 40g fat; 115mg cholesterol; 1815mg sodium; 254mg potassium; 9g carb; 1g fiber, 4g sugar; 27g protein