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