Antipasto Salad

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
1/4 pound thinly sliced mortadella
1/4 pound salami, thinly sliced large rounds
1/4 pound provolone, thinly sliced
1 large ball fresh mozzarella, cut into chunks
1 cup mix olives
1 can artichokes, drained and quartered
1 jar Giardiniera (pickled vegetables)
1 1/2 heads radicchio, chopped
1 carrot chopped
1 celery chopped
1 cup basil
1/4 cup olive oil
3 tablespoon balsamic vinegar
Salt and freshly ground pepper

Chop the mortadella, salami, and provolone into bite-sized pieces and put into a large serving bowl. Add mozzarella cheese, olives and veggies to the bowl with the meats, and give it a toss. Finish it off with the basil, EVOO, balsamic vinegar, salt and freshly ground pepper.