Tossed Antipasto Salad Recipe
Ingredients
| Carrots | 1 Cup (16 tbs), sliced | |
| Cauliflowerets | 1 Cup (16 tbs) | |
| Tomatoes | 2 Medium, cut into wedges | |
| Pitted black olives | 1 Cup (16 tbs) | |
| 1 8-ounce bottle of Italian salad dressing | ||
| Iceberg lettuce | 4 Cup (16 tbs), chopped | |
Directions
Cook carrots and cauliflower in a small amount of water in saucepan just until tender-crisp; drain.
Combine with tomatoes and olives in bowl.
Add salad dressing to vegetable mixture; mix gently.
Marinate, covered, in refrigerator for several hours to overnight.
Drain, reserving marinade.
Combine vegetables with lettuce in bowl.
Serve with reserved marinade.
Combine with tomatoes and olives in bowl.
Add salad dressing to vegetable mixture; mix gently.
Marinate, covered, in refrigerator for several hours to overnight.
Drain, reserving marinade.
Combine vegetables with lettuce in bowl.
Serve with reserved marinade.
Chef
