Vegetable Antipasto Platter Recipe
Ingredients
| Canned garbanzo beans | 15 Ounce | |
| Italian salad dressing | 8 Ounce | |
| Deviled eggs | 4 | |
| Pitted ripe olives | 8 Ounce, chilled | |
| Beets | 1 Pound, chilled | |
| Hot cherry peppers | 11 Ounce, chilled | |
| Marinated artichoke hearts | 12 Ounce, chilled | |
| Celery stick | 1 | |
| Canned anchovy fillets | 2 Ounce |
Directions
Drain beans; place in glass or plastic jar.
Pour salad dressing over beans.
Cover; refrigerate at least 8 hours, stirring occasionally.
Prepare Deviled Eggs; chill.
Just before serving, drain beans, olives, beets, peppers and artichoke hearts.
Cut each beet in half.
Arrange vegetables and eggs in separate sections on platter.
Place anchovy fillets on eggs.
Pour salad dressing over beans.
Cover; refrigerate at least 8 hours, stirring occasionally.
Prepare Deviled Eggs; chill.
Just before serving, drain beans, olives, beets, peppers and artichoke hearts.
Cut each beet in half.
Arrange vegetables and eggs in separate sections on platter.
Place anchovy fillets on eggs.
Chef
