| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Pasta, Entreé or s, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Small Pasta Shells; cooked and drained |
| 1/4 |
lb |
Provolone Cheese; cubed |
| 1/4 |
lb |
Hard Salami; diced |
| 1/4 |
lb |
Pepperoni Sausage; diced |
| 3 |
|
Green Pepper; diced |
| 3 |
|
Ribs Celery; diced |
| 2 |
sm |
Onions; diced |
| 1 |
cn |
Black Olives; sliced |
| 7 |
oz |
Green Olives; sliced |
| 3 |
|
Tomatoes; chopped |
| 1 |
tb |
Oregano |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 3 |
tb |
Sugar |
| 3/4 |
c |
Vegetable Oil |
| 1/2 |
c |
White Vinegar |
INSTRUCTIONS
DRESSING
Combine all dressing ingredients; shake or stir well. Refrigerate until
needed. Combine all salad ingredients except tomatoes. Add dressing, mix
well. Refrigerate 24 hours before serving. Add tomatoes right before
serving.
Recipe by: Mrs. Fisher Posted to TNT - Prodigy's Recipe Exchange Newsletter
by Bill Spalding <billspa@icanect.net> on Jul 27, 1997
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