Antipasto salad

Antipasto salad

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • salt and pepper to taste - 1 item
  • olive oil
  • sliced carrots - 1 item
  • celery - 1 item
  • olives - 1 item
  • red wine or balsamic vinegar - 3 Tbsp
  • parsley to garnish - 1 item
  • chopped parsley fresh or dried - 1/2 c
  • red and green peppers - 1 item
  • artichoke hearts, drained - 1 item
  • tortellini, cooked and cooled - 1 item
  • fresh or dried basil - 2 Tbsp
  • deli meats optional - 1 item
  • any other fresh crispy veggie you like, sliced for example, blanched green beans - 1 item
  • canned garbanzo beans, drained - 1 item
  • lettuce leaves whole as a liner - 1 item
  • to 2 crushed garlic cloves - 1 item

How to make antipasto salad:

Salad Dressing:1 c. olive oil2 Tbsp. fresh or dried basil3 Tbsp. red wine or balsamic vinegar1 to 2 crushed garlic cloves salt and pepper to taste1/2 c. chopped parsley (fresh or dried) Blend together the salad dressing ingredients.

To Arrange Salad: Line a large bowl with lettuce leaves (green leaf the best). Arrange ingredients in triangle fashion over leaves. Pour salad dressing over all ingredients. Garnish with parsley and place in refrigerator a couple of hours before serving. Serves 4 to 6.


Recipe categories: Salads, Italian, European.

Rating:
Antipasto salad
3.8
Average rating: 3.8 of 5, total votes: 8
Cook. Time: PT3H
Total Time: PT3H


Cause of complaint:

Related ingredients:
sugar, shredded coconut, red wine vinegar, grated cheese
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