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Western Antipasto Salad

Ingredients
  Salad oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Garlic clove 1 Large, minced or mashed
  Frozen artichoke hearts 9 Ounce, cooked just until tender, then drained (1 Package)
  Fresh mushrooms 1⁄4 Pound, sliced
  Pitted black olives 1⁄2 Cup (8 tbs)
  Chopped pimiento 2 Tablespoon
  Freshly chopped parsley 2 Tablespoon
  Romaine 1
Directions

Shake or beat together salad oil, vinegar, salt, pepper, and garlic.
Pour into saucepan and just heat through.
Beat again to mix thoroughly and pour over artichoke hearts, mushrooms, olives, pimiento, and parsley.
Cool, then cover and chill thoroughly for at least 2 hours; gently stir occasionally.
At serving time, line individual salad plates with romaine leaves.
Arrange marinated vegetables on top, spooning some of the marinade over romaine.
Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 3.8 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1300 Calories from Fat 1118

% Daily Value*

Total Fat 128 g196.8%

Saturated Fat 5.4 g27%

Trans Fat 2 g

Cholesterol 0 mg

Sodium 1671.7 mg69.7%

Total Carbohydrates 36 g11.9%

Dietary Fiber 10.8 g43.3%

Sugars 8.3 g

Protein 12 g24.8%

Vitamin A 564.1% Vitamin C 238.5%

Calcium 19.2% Iron 45.1%

*Based on a 2000 Calorie diet

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Western Antipasto Salad Recipe