Italian Picnic Salad
Per serving
This is a great recipe to take to a potluck! A different type of salad, using spaghetti noodles! This recipe originated in Clarksdale, Mississippi and came from a cookbook titled "Family Secrets....the Best of the Delta". It has lots of ingredients, but there is nothing hard about the recipe. Try it!
Ingredients
10 serv.- (14 ounce) can quartered artichoke hearts, drained1
- large green pepper, chopped↗1
- cup cheddar cheese, coarsely shredded (4 oz)↗1
- cup monterey jack cheese, coarsely shredded (4 oz)↗1
- lb cooked ham, thinly sliced and cut into strips↗1⁄3
- lb salami, thinly sliced and cut into strips↗1⁄3
- cup parmesan cheese, grated↗1⁄3
- cup onion, grated↗1⁄4
- salt↗
- pepper↗
- hot sauce↗
- ounces thin spaghetti, uncooked↗8
- cup vegetable oil↗1
- cup white vinegar↗1⁄3
- garlic clove, crushed↗1
- teaspoon sugar↗1⁄2
- teaspoon salt↗1⁄2
- teaspoon dried basil↗1⁄2
- teaspoon dried oregano↗1⁄2
- teaspoon pepper↗1⁄4
Step-by-step instructions
- 1
Combine artichoke hearts, green pepper, cheeses, ham, salami, onion, and salt, pepper, and hot sauce to taste. Set mixture aside.
- 2
Break spaghetti into pieces to make it easier to eat in a salad. Cook spaghetti according to package directions; drain well. Add spaghetti to artichoke mixture.
- 3
Mix the dressing: Combine the oil, vinegar, garlic, sugar, 1/2 tsp salt, basil, oregano, and 1/4 tsp pepper in a jar. Cover tightly and shake vigorously.
- 4
Pour the dressing over the spaghetti and artichoke mixture. Toss gently to combine.
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