Marinated Antipasto Salad
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Appears in Cook's Country February/March 2012
With so many bold ingredients, the challenge is to unify the flavors.
WHY THIS RECIPE WORKS
We used crisp, neutral-flavored romaine lettuce as the background. Matchsticks of provolone and salami added creamy and spicy elements, while cherry tomatoes and basil contributed freshness. Jarred marinated vegetables were greasy and raw o...
