by Jen L.
One of my family's resolutions for the new year ( and by "year" I mean school term) was to save a little money on small things. This became easier than we thought it would when my husband quit smoking and I gave up Coke Zero. We also pledged to save money on lunch. My husband buys a faculty meal plan in the cafeteria at the university where he teaches, my son gets lunch as a part of the cost of preschool tuition, and I've been making things in big batches to bring with me. One of my favorites is antipasto. I love that it gets better after a couple of days in the fridge and I especially love that I don't have to heat it. My husband and I came up with our own winning recipe for antipasto and we make a batch every couple of weeks.
ANTIPASTO
***Use as much or as little of each cold cut as you want. We used a large Ziploc container and filled it to the top, eyeballing the ingredients.- Mortadella (with pistachios)
- Sopressatta
- Prosciutto
- Hard Salami
- Pepperoni
- Fresh Mozzarella Cheese
- Red onion, sliced into rings, then cut in half
- Pepperoncini peppers, sliced into rings
- Green onion (2, diced)
- 1 small bottle Newman's Own Olive Oil and Vinegar salad dressing
Cut meats and cheese into cubes and place into a bowl. Add peppers and onions and entire bottle of dressing. Stir well, then refrigerate, stirring every hour. Serve well-chilled.
Photo by me
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