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Antipasto salad


  • 6 ounce jar marinated artichoke hearts
  • Canned olives
  • 1 pint cherry tomatoes, halved
  • Jar of roasted red peppers
  • Salami, diced (let’s be real though, most of us only actually have summer sausage on hand)
  • Prosciutto
  • 1/3 cup feta


  • 1/8 cup extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp minced garlic
  • Salt and pepper to taste


  1. Prepare dressing.
  2. Combine the remainder of the ingredients in a bowl.
  3. Pour dressing over and toss to mix.


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