Antipasto Salad

Source: Coby M.

• ½ green pepper
• 3 tomatoes
• 1 C. grated cheese
• 1 pkg. salami, sliced and quartered
• 1 very small sweet onion, minced
• 2 stalks celery
• ½ can olives, drained
• 1 pound pkg. tri-colored rotini (cooked, drained, and cooled)

Dressing:

• 6 T. olive oil
• 6 drops Tabasco
• ¼ t. onion powder
• 1-½ t. seasoned salt
• 4 T. lemon juice
• 1 t. fructose
• 2 t. dried chives
• 1 t. oregano

Cut veggies into bite sized chunks and add all ingredients together in bowl. Pour dressing over salad and mix well. Chill before serving.