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Chef's Harvest Kitchen

Chef's Selection Recipes Gourmet Recipes for cooking gourmet vegetables compliments of Chef's Harvest
Chef's Selection Recipes

Vegetable Salad
Salads
  1. Bean Salad Eleganté
  2. Mediterranean Spinach Salad
  3. Mediterranean Pasta Salad



ANTIPASTO
Degree of Difficulty: 1
Makes 12-15 servings

1 16-ounce jar Chef's Harvest® Vegetable Salad
1 4-ounce can button mushrooms, drained
1 large bunch green or red leaf lettuce, rinsed and drained
1 16-ounce jar pepperoncini, drained
10-ounces grape or cherry tomatoes, rinsed
8 ounces fontina or Monterey Jack cheese, cut into cubes
8 ounces sliced Italian Dry Salami
1 6-ounce can medium pitted ripe olives, drained
1 5-ounce jar Spanish olives, drained

Drain Vegetable Salad, reserving liquid. In a small bowl, marinate mushrooms in reserved liquid; drain before adding to platter.

Line a large platter with lettuce leaves. Arrange all ingredients in separate sections on top of lettuce. Cover and refrigerate until thoroughly chilled.

 
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