Antipasto Recipe
Antipasto is very easy to prepare dish. Antipasto has a defining taste. Antipasto can be served with any kind of course.
Ingredients
10 oz canned palm hearts, sliced
10 oz canned miniature corn, sliced
10 oz canned artichoke hearts
1/2 cup black olives
1/2 cup sweet red pepper, cut into strips
1/2 cup green bell pepper, cut into strips
1/2 cup fresh mushrooms, sliced
Lettuce leaves
Dressing
1/4 cup red wine vinegar
3/4 cup olive oil
1 tsp Dijon mustard with tarragon
1 tsp salt
1/2 tsp sugar
1/2 tsp black pepper
1/2 tsp basil
1/2 tsp oregano
1 garlic clove, crushed
2 tbsp water
Directions
Mix all vegetables, except lettuce.
In a blender, whip dressing ingredients.
Pour over vegetables.
Marinate in refrigerator 12 hours.
Spoon antipasto over a bed of lettuce.
In a blender, whip dressing ingredients.
Pour over vegetables.
Marinate in refrigerator 12 hours.
Spoon antipasto over a bed of lettuce.
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