Antipasto Salad and Dressing

Let me introduce you to Darrell and Kim’s Antipasto salad and dressing! My coworker Darrell and his wife Kim are two of the most fabulous cooks I know. I love walking into his department when he is eating lunch and smelling the wonderful concoction he is warming up. (His quesadilla recipe is still one of our favorites!)

Thanksgiving dinner at work gives all of us the opportunity to prepare our favorite dish to share. Darrell always shares healthy and it’s good enough to be the only thing you eat.

He had numerous requests for his recipe so I am sharing this for my own personal use. LOL! 

On a side note, I marinated some red snapper in the dressing. We grilled the fish at our family Thanksgiving dinner. Later we made fish tacos and they were absolutely fabulous!

INGREDIENTS:

Chopped the following meats, cheeses and vegetables:

Pepperoni

Ham

Salami

Provolone cheese

Pepper Jack cheese

Banana peppers

Kalamata olives

Red onion 

Tomatoes

Salad greens

No specific quantities were given,  build the salad to your preference.

DRESSING INGREDIENTS:

2 parts olive oil (1 cup)

1/2 part red wine vinegar (1/3 cup)

Pinch of red pepper flakes 

2 tsp. salt 

1 tsp. black pepper

2 tsp. dried oregano (Fresh would be better)

2 heaping tsps. fresh garlic

In a mason jar, mix the dressing ingredients by shaking well. Drizzle over your salad and enjoy!