Vegetable Antipasto Platter Recipe

Summary

Health IndexAverageServings8
CuisineCourse
MethodMain Ingredient

Ingredients

 Canned garbanzo beans15 Ounce
 Italian salad dressing8 Ounce
 Deviled eggs4
 Pitted ripe olives8 Ounce, chilled
 Beets1 Pound, chilled
 Hot cherry peppers11 Ounce, chilled
 Marinated artichoke hearts12 Ounce, chilled
 Celery stick1
 Canned anchovy fillets2 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.
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