Home » Salads » Antipasto salad

Antipasto salad

Antipasto salad
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • vegetable oil - 1/4 c
  • red wine vinegar - 1/2 c
  • olive oil - 1/4 c
  • cherry tomatoes - 1 pt
  • dried oregano, crumbled - 1/2 Tbsp
  • garlic cloves, pressed - 4 item
  • can artichoke hearts, quartered - 8 oz
  • dried basil, crumbled - 1/2 Tbsp
  • mushrooms, sliced thick - 1/2 lb
  • large green pepper in rings - 1 item
  • large red onion in rings - 1 item
  • small pitted black olives - 1 c

How to make antipasto salad:

In bowl, whisk together vinegar, oregano, basil, garlic, salt and pepper to taste. Add the oil in a stream, whisking, and whisk the marinade well. In a large resealable plastic bag, combine vegetables with marinade. Seal the bag, pressing out excess air. Let marinate overnight in refrigerator, turning the bag several times. Serve on a bed of torn lettuce. Serves 6 to 8.

Recipe categories: Salads, Italian, European.

Rating:
Antipasto salad
3
Average rating: 3 of 5, total votes: 5
Cook. Time: PT3H
Total Time: PT3H


Complain about this recipe
Cause of complaint:

Related ingredients:
sugar, pkg, sour cream, oil, hot water, can crushed pineapple, drained, can eagle brand milk
You may be interested in these recipes:
More Salads recipes
Similar recipes
Same ingredients
Salads top recipes