The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Sep. 5, 2009
While I very much liked the concept and the taste of this antipasto-type salad, I felt it was too heavy on the meats, cheeses and oils. I halved the amounts of meat and cheese (I also preferred hard salami). I used artichoke hearts instead of mushrooms, although you could use both. I liked the idea of having more vegetables, and less meat and cheese. I also whisked the oil, garlic and oregano separately, with a bit of red wine vinegar. That way, the salad could be dressed as light or heavy as you would like. I also made sure that the peppers were drained very well, as that may have added too much liquid. It is very tasty, and I would make it again.
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.36 star rating.
Reviewed: Aug. 5, 2009
First of all this is not just my opinion. I served this to a group of 20 and only received a couple of positive opinions. It is also rather expensive, but I wouldn't have minded if it tasted better. It has a very strong flavor that permeates everything. Very sorry-I don't like to give a negative review but because of the expense I felt I needed to say something.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 27, 2009
This recipe was AWESOME!!! The only things I did and would do diffrent is. 1) I added a handfull of snipped FRESH basil! It really added a nice flavor to the mix! 2) HALF the recipe as this does make a TON!!
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 24, 2009
First of all, a 5 minute prep time is ridiculous! I would like to know how this was accomplished!! Secondly, way too expensive to make on a regular basis, and I would definitely cut down on a lot of the ingredients--too much cheese, too much pepperoncini, etc. I would definitely make my own version of this again, with WAY less ingredients. Also, I would cut it in half, unless, of course, you are making this for a cookout where 50 people will be attending!!! For your own family, I'd cut it in half and THEN some. Also, too much oil.......not necessary.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 21, 2009
Loved this recipe. I made it for a cocktail party. Took the advice of others~used half pepperoni & half salami, omitted the Swiss, otherwise kept everything else the same. (I also think artichoke hearts would be good in this) Received lots of compliments. I like it best as this kind of salad. However, I did add rotini, some red wine vinegar and more oil, oregano, garlic to make a pasta salad for a swim meet a couple days later. Since this makes such a large amount I will use this salad as one of my recipes for our teacher back to school luncheon.
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lkj

Cooking Level: Expert

Home Town: Rochester, Michigan, USA
Living In: Williamsburg, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 8, 2009
This was delicious, but way too expensive to make on a regular basis. If I can figure a way to cut costs, I would make it again for sure.
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Cooking Level: Intermediate

Home Town: Crowley, Texas, USA
Living In: Booneville, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: May 8, 2009
I served this at our Kentucky Derby Party... AMAZING salad that won rave reviews. Will be making again and again this summer. Don't change a thing to the recipe and it will come out perfectly!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 13, 2009
The amount of oil used makes for a puddle of oil in the bottom. Cut down on the meat and cheese and oil. All of those canned peppers are also wet, so you don't really need much oil.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 7, 2009
MADE THIS FOR OUR ANNUAL CHURCH SPAGHETTI LUNCHEON AND IT WAS A HIT. WE HAVE A VARIETY OF SALADS AND THE MEN LOVED THIS ONE.DON'T DOUBLE AS IT SAYS IT SERVES 12, HOWEVER IT REALLY SERVES PROBABLY 50 IF OTHERS ARE BRINGING SALADS. REALLY , REALLY GOOD.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 21, 2009
Even halving this recipe makes a large bowl full. But it tastes great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 3, 2009
Love this recipe and will use often, with some changes. I do like the 1/2 pepperoni/1/2 salami,& did omit the swiss cheese. I tried rough chopping each item individually in the food processor, to make a Triscuit topping for New Year. It was great!! Everyone wanted to know recipe....Will make often, and great for weekend trip as it keeps for several days.
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Cooking Level: Expert

Home Town: Calhoun, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 15, 2008
Love this recipe. I just throw thin sliced pepperoni in. Also good with sliced Italian Sausage. Yummy, thanks for the recipe.
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Cooking Level: Expert

Living In: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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Reviewed: Nov. 7, 2007
This is fantastic! I did not change a single thing, however I did add some diced salami. I had several requests for the recipe, thank you so much Kimber!
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Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 5, 2006
Excellent for a party. Room temperature is best
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 30, 2005
pretty tasty. Very expensive to make though.
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Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA
Living In: Atascocita, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 26, 2004
I served this sald with Christmas dinner and it was a big hit!! I did let it come to room temperature. I wouldn't change a thing. Everyone should try this. It makes a lot...
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Cooking Level: Expert

Living In: Lancaster, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 10, 2004
I took this concoction and made it into a pasta sald with tri-colored rotini and the addition of red wine vinegar. It was great!
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Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 24, 2004
I took this salad to a pot luck today. It was a HUGE hit. Everyone wanted the recipe! Don't change ANYTHING, it is awesome just the way it is. One lady said she put her portion on top of salad and said it was awesome that way too. A great alternative to a lettuce salad especially at a pot luck where lettuce tends to get mushy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: May 12, 2004
This is a wonderful antipasto-type salad. I made a few minor changes: 1) cut the amount of pepperoni in half, 2) added 1/2 lb of salami, 3) omitted the swiss cheese, 4) added grape tomatoes. I made it 1-1/2 days before serving and it had a wonderful flavor. My husband had 3 helpings at dinner and ate the rest the next day. This is a definite keeper!
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Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA
Living In: Athens, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 8, 2003
I cut the recipe in half and it still makes quite a bit. This is heavy, but very tasty. My husband and brother-in-law really enjoyed it.
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