Serves: 6
Total Calories: 299
1. In small jar with tight-fitting lid, combine all dressing ingredients shake well. Let stand at room temperature for 30 minutes to blend flavors.
2. To serve, place lettuce on large serving platter. Cut cheese slices in half. Roll cheese and pepperoni slices into cones. Arrange cheese and pepperoni cones, tomatoes, mushrooms and olives over lettuce. Drizzle with dressing.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 390 * Calories from Fat: 310 * % Daily Value: Total Fat: 34 g 52% * Saturated Fat: 10 g 50% * Cholesterol: 35 mg 12% * Sodium: 850 mg 35% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 13 g * Vitamin A: 15% * Vitamin C: 30% * Calcium: 25% * Iron: 10% * Dietary Exchanges: 1 1/2 Vegetable, 1 1/2 High-Fat Meat, 4 1/2 Fat
This Antipasto Salad recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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