Dad's Antipasto Salad
8 ounces thick sliced hard salami, cut in bite size cubed
8 ounces thick sliced honey ham, cut in bite size cubed
4 ounces thick sliced pepperoni, cut in bite size cubed
6 ounces provolone cheese, cubed
8 ounces Feta cheese, crumbled
15 green olives sliced
1 can (2 1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) sliced pimentos
1 can (6 ounces) garbanzo beans, rinsed and drained
1/3 cup pepper rings mild
1/4 cup chopped red onion
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup cider vinegar
3 teaspoons ground mustard
2 teaspoon dried basil
2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon black pepper
Place in a large bowl the next twelve ingredients.
In a jar with tight-fitting lid, combine oils, vinegar, mustard, basil, oregano, salt and pepper; shake well.
Pour over salad; toss to coat. Cover and refrigerate for 8 hours or overnight. Toss before serving.
Yield: 10 to 12 servings
