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NYPD Pizza Antipasto Salad

8 oz. salad mix
2 oz. (4 pieces) provolone, sliced and quartered
1 oz. (4 pieces) salami, sliced and quartered
4 green olives, marinated
1 oz. mushrooms, marinated
4 artichoke hearts, marinated
4 whole pepperocini peppers
1 roma tomato, cut into 4 wedges
1 oz. (4 slices) roasted red bells
1 oz. (3 slices) red onions
2 oz. (1/4 cup) black olives, sliced
1/2 oz. (1 tsp.) dried oregano
4 oz. (1/4 cup) house dressing
1 seasoned caprese bread

Heat caprese bread in oven for 2 minutes. Place salad mix on chilled oval plate. Place provolone and salami around greens in pairs at 7 and 11 o'clock. Place roma tomatoes, mushrooms, artichokes and pepperocini around salad plate between cheese and salami. Add onions, red peppers and black olives over center of salad. Sprinkle with oregano. Pour house dressing over top. Serve with seasoned caprese bread in paper-lined red basket.

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