Antipasto Salad

Laura Neff
December 11, 2020
12

This salad is like eating an Italian sub without the bread.

8
8 ounces pepperoni slices, quartered
8 ounces salami, diced
16 ounces jar pepperonchini peppers, drained and roughly chopped
8 ounces mozzarella, cubed
1 1/2 cups black olives, sliced
1 pint grape tomatoes, halved
1/2 cup zesty Italian dressing

In a large bowl, stir together everything but the dressing.

Pour the dressing over top and toss to combine everything in the dressing.

Refrigerate for at least 15 minutes before serving.
See the full directions on my site
Nutritions

Calories
375

Sodium
1124mg
46% DV

Fat
27g
42% DV

Protein
20g
40% DV

Carbs
6g
2% DV

Fiber
2g
11% DV

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Corn Dip with Mexican Style Sour Cream

223

I love entertaining, even if it is for a smaller group these days. I look forward to dinners with my kids, their spouses, and especially my little grandson. I always try to serve foods that’ll keep them wanting to come back for more, like my Corn Dip.

Corn Dip with Mexican Style Sour Cream Ingredients:
2 cans (15.25 oz) whole kernel sweet corn
1/2 cup onions ( diced )
1 can (4 oz) green chilis ( fire-roasted and diced )
1/3 package block style cream cheese ( full fat )
3/4 cup Mozzarella Cheese ( shredded )
3/4 cup Pepperjack Cheese
1/2 cup LALA Crema Mexicana
1 package tortilla chips
cilantro ( for garnish )
PAM Spray or similar

Try it
See the full directions on my site
Nutritions

Calories
8879

Sodium
3818mg
159% DV

Fat
742g
1142% DV

Protein
90g
180% DV

Carbs
45g
15% DV

Fiber
15g
62% DV