Antipasto Topping Recipe
Ingredients
| Tuna - 1 can(6 to 8-ounce), drained and broken into chunks | ||
| Anchovy fillets - 1/2 can, cut up | ||
| Green olives | 1/2 Cup (16 tbs), sliced | |
| Hard-boiled eggs - 4, sliced | ||
| Salami slice | 8 , diced | |
| Radish | 1 Cup (16 tbs) | |
| Green peppers | 2 To taste | |
| Parsley | 1 Cup (16 tbs), minced | |
| Pimiento strips - 1 small jar | ||
| Green onions - - 8 chopped | ||
| Pickled artichoke hearts - 2 cans, 3 to 4 ounces each | ||
| Pickled mushrooms - 2 jars, sliced (3 to 6 ounces each) | ||
| Italian pickled vegetables - 1 large jar, drained and sliced | ||
| Tomatoes | 4 | |
Directions
MAKING
1) Arrange all the topping ingredients or as desired in rows all over the salad in the bowls.
2) Wrap the bowls with a palastic wrap and refrigerate until required.
SERVING
3) When ready to serve, dress the salad and serve immediately.
1) Arrange all the topping ingredients or as desired in rows all over the salad in the bowls.
2) Wrap the bowls with a palastic wrap and refrigerate until required.
SERVING
3) When ready to serve, dress the salad and serve immediately.
Chef
