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Vegetable Antipasto Salad

Chef.Foodie's picture
Ingredients
  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)
  Lettuce leaves 4
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Ingredient: 
Garnish, Olive
Dish: 
Salad
Occasion: 
Christmas
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2

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