Vegetable Antipasto Salad Recipe
Ingredients
| 1 cup tomato-based chili sauce | ||
| 1/4 cup each olive oil and lemon juice | ||
| 1 teaspoon each oregano leaves and prepared horseradish | ||
| Garlic | 1 Clove (5gm), pressed | |
| 2 stalks celery, cut in 3/4-inch-wide chunks | ||
| 1 large green pepper, seeded and cut in 1/2-inch-wide strips | ||
| 2 medium-size zucchini, cut in 1/4-inch-thick slices | ||
| 1 jar (8 oz.) peperoncini | ||
| Lettuce leaves | ||
| Sliced pimento-stuffed green olives | ||
| 2 hard-cooked eggs, cut in wedges | ||
| Sardines | 1 Can (10oz), drained | |
Directions
In a wide frying pan, combine chili sauce, olive oil, lemon juice, oregano, horseradish, and garlic; cook for several minutes over medium heat.
Add celery, green pepper, zucchini, and peperoncini; simmer, uncovered, until vegetables are fork tender (about 12 minutes), stirring often.
Cover and chill 2 to 4 hours vegetables should be cold.
Lift vegetables from sauce with slotted spoon and mound on 2 lettuce-lined plates.
Top each with 2 tablespoons sauce and garnish with sliced olives.
Arrange hard-cooked egg wedges and sardines along one side of each plate.
Add celery, green pepper, zucchini, and peperoncini; simmer, uncovered, until vegetables are fork tender (about 12 minutes), stirring often.
Cover and chill 2 to 4 hours vegetables should be cold.
Lift vegetables from sauce with slotted spoon and mound on 2 lettuce-lined plates.
Top each with 2 tablespoons sauce and garnish with sliced olives.
Arrange hard-cooked egg wedges and sardines along one side of each plate.
Chef
