Antipasto Summer Lettuce Wraps

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4

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Total Reviews: 6

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  • on February 07, 2014

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    Loved this idea. I've adapted it and made it my own. It has become a standard in my entertaining arsenal

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  • on January 03, 2013

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    Tasty but I have had better.

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  • on August 10, 2012

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    I love this idea! It is different and delicious! I did change the ingredients a little though. I made mine with sopressata, prosciutto, provolone, hot pepper, and roasted red peppers. It was excellent with the vinaigrette and was a hit at my dinner party! No left overs for lunch the next day :(!

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  • on October 16, 2011

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    I have fixed this recipe 5 times, easy, and quick. I have served the antipasto to family and friends, all wanting the recipe. I used pomegranite vinegar subsituting the red vineger. Refreshing,different, a real hit in our home.

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  • on October 11, 2011

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    Lots of prep for this one and in the end only o.k. flavor. I used pita chips instead of bibb lettuce. I made this two days ahead so that the flavors could develop. I used my on dressing. Definitely drain off as much of the extra dressing as possible before serving or it will be too soupy.

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  • on September 17, 2011

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    OK... GREAT RECIPE. I totally changed this. To answer my own question... don't do ahead... unless you're talking about two hours. Two hours is a good marinating time... SECONDLY: The original recipe is tooooo vinegary - so ... add honey... OR adjust.. (email me if you want to know what I changed ... I added some stuff... and changed some stuff... but ... WOW! Thanks for a great Antipasto salad! Great stuff!!!!!!!!!!!

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