Antipasto Salad An Easy Family Favorite Recipe

I finally got around to making my to-do lists. The menu… the grocery list… decking the halls… etc…etc…etc! It’s not quite a million things to do… feels like it,  but not quite. Aren’t I the lucky one. While I was going through the menu, I thought I’d share an old family favorite recipe. Recipe? Well…technically I guess it is a recipe, but it is so easy, and it is a salad. This is a favorite for potlucks during the summer, and for our family parties during the holidays. Antipasto Salad   Description: Family favorite – with lots of red and green vegetables make this a pretty salad to serve during the holidays. Ingredients: 1 can olives, drained - whole 1 can quartered artichoke hearts, drained 1 baskets grape (teensy-tiny sweet) tomatoes (cherry tomatoes will work too) 2 cups broccoli florets chopped celery ~ about one cup 4 green onions chopped 1 green bell pepper chopped 1 red bell pepper chopped 1/2 bottle italian salad dressing. (Your Favorite) OPTIONAL: 1/4 C freshly grated parmesan cheese (Fresh parmesan is KEY. Do not use the powdery stuff) 4 oz sliced pepperoni Green Olives... whole Directions: Toss everything except the parmesan (add it just before serving) in a bowl at least a couple hours before serving and refrigerate until serving time. It is easy to make and marinate in a ziplock bag. My Notes: You can add cooked, (cooled) bow-tie pasta if you like. My family likes it without the pasta. This is really good with ranch dressing instead of the Italian dressing. Our favorite Italian dressing for this salad is wishbone.... we have tried many. This is a basic recipe. I make changes depending on mood and what is in the pantry/fridge.  I sometimes add fresh mushrooms and double up on the artichokes. In other words, play with the amounts of ingredients. Make it to your own liking. Preparation Time:quick and easily prepared in a few minutes, but best when made a couple hours ahead and kept in the refrigerator.