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Western Antipasto Salad

Global.Potpourri's picture
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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