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Antipasto Topping

Southern.Crockpot's picture
Ingredients
  Canned tuna 8 Ounce, drained and broken into chunks (1 Can)
  Anchovy fillets 1⁄2 Can (5 oz), cut up
  Sliced green olives 1⁄2 Cup (8 tbs)
  Hard-boiled eggs 4 , sliced
  Salami slice 8 , diced
  Radish slices 1 Cup (16 tbs)
  Green peppers 2 , sliced
  Minced parsley 1 Cup (16 tbs)
  Pimiento strips 2 Ounce (1 Small Jar)
  Green onions 8 , chopped
  Pickled artichoke hearts 8 Ounce (2 Cans, 4 Ounce Each)
  Pickled mushrooms 12 Ounce, sliced (2 Jars, 6 Ounce Each)
  Pickled vegetables 12 Ounce, drained and sliced (1 Large Jar, Italian Style)
  Tomatoes 4 , cut into wedges
Directions

MAKING
1) Arrange all the topping ingredients or as desired in rows all over the salad in the bowls.
2) Wrap the bowls with a palastic wrap and refrigerate until required.

SERVING
3) When ready to serve, dress the salad and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Servings: 
8

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