COLORFUL ANTIPASTO

Colorful Antipasto image

From reader Linda Fredal of Warren, Michigan comes a zippy, zesty recipe Dad'll delight in. (Our kitchen crafters advise that this dish is easy to double and pour into glass jars decorated with ribbons for presents or for other holiday or family occasions.)

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings (5 cups).

Number Of Ingredients 17

Ingredients

3 ounces cheddar cheese, cut into 1/4-inch cubes
3 ounces Monterey jack cheese, cut into 1/4-inch cubes
2-1/2 ounces sliced pepperoni
1/2 cup pitted ripe olives
1/2 cup broccoli florets
1/2 cup cauliflowerets
1/2 cup diced green pepper
1/4 cup each diced sweet red pepper, yellow pepper, onion and celery
DRESSING:
1/3 cup white wine vinegar
1/4 cup olive oil
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon sugar
1 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon minced garlic
1/4 teaspoon salt

Steps:

In a large bowl, combine cheeses, pepperoni, olives and vegetables. In a small bowl, combine dressing ingredients; mix well. Stir into vegetable mixture. Cover and refrigerate for at least 4 hours. Store in the refrigerator for up to 5 days.

Nutrition Facts : Calories 287 calories, Fat 25g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 576mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.