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Vegetable Antipasto Platter

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Anonymous (not verified)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Bean
Servings: 
8

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