Vegetable Antipasto Salad
|Tomato based chili sauce||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Prepared horseradish||1 Teaspoon|
|Oregano leaves||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced/pressed|
|Celery stalks||2 , cut in 3/4-inch-wide chunks|
|Green pepper||1 Large, seeded and cut in 1/2-inch-wide strips|
|Zucchini||2 Medium, cut in 1/4-inch-thick slices|
|Peperoncini||8 Ounce (1 Jar)|
|Pimento stuffed green olives||4 , sliced|
|Hard-cooked eggs||2 , cut into wedges|
|Canned sardines||3 3⁄4 Ounce, drained, packed in oil (1 Can)|
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.