Antipasto Recipe
Antipasto is very easy to prepare dish. Antipasto has a defining taste. Antipasto can be served with any kind of course.
Ingredients
| Hearts of palm | 10 Ounce, canned | |
| 10 oz canned miniature corn, sliced | ||
| Artichoke hearts | 10 Ounce, canned | |
| Black olives | 1/2 Cup (16 tbs) | |
| Sweet red pepper | 1/2 Cup (16 tbs), cut into strips | |
| Green bell pepper | 1/2 Cup (16 tbs), cut into strips | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Lettuce leaves | ||
| Red wine vinegar | 1/4 Cup (16 tbs) (Dressing) | |
| Olive oil | 3/4 Cup (16 tbs) (Dressing) | |
| 1 tsp Dijon mustard with tarragon | ||
| Salt | 1 Teaspoon (Dressing) | |
| Sugar | 1/2 Teaspoon (Dressing) | |
| Black pepper | 1/2 Teaspoon (Dressing) | |
| Basil | 1/2 Teaspoon (Dressing) | |
| Oregano | 1/2 Teaspoon (Dressing) | |
| Garlic | 1 Clove (5gm), crushed (Dressing) | |
| Water | 2 Tablespoon (Dressing) | |
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.
Chef
