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Antipasto Salad

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Ingredients
  Canned chickpeas 19 Ounce, drained (Or Garbanzo, 1 Can, 1 Pound 3 Ounce)
  Onion 1 Small, chopped
  Parsley 1⁄4 Cup (4 tbs), chopped
  Genoa salami/Hard salami - 1 package of 8 ounce, sliced 1⁄2 Pound, thinly sliced
  Provolone 1 Pound (2 Slices, 1/4-Inch Thick)
  Canned flat anchovies 6 Ounce, drained (3 Cans, 2 Ounce Each)
  Giardiniera/Mixed garden salad 29 1⁄4 Ounce, chilled and drained (3 Jars, 9 3/4 Ounce Each)
  Lettuce leaves 1⁄2 Cup (8 tbs)
  Pickled peppers 1 Quart, chilled and drained (Red And Green, 1 Jar)
  Tomatoes 2 Medium, stem ends removed and sliced
  Marinated mushrooms 16 Ounce, chilled (4 Jars, 3 3/4- Or 4-Ounce Each)
Directions

GETTING READY
1. Into a 2-cup measuring cup, drain and reserve the marinade from artichoke hearts and mushrooms.

MAKING
2. In a small bowl, combine chick-peas, onion, 2 tablespoons chopped parsley and 1/2 cup reserved marinade and mix well.
3. Cover with plastic wrap and refrigerate till ready to arrange antipasto.
4. Fold each slice of salami in half, roll into a cone shape and refrigerate with cover.
5. Cut provolone into 1/4-inch strips and pat anchovies dry on paper towels.
6. Around each provolone strip wrap an anchovy.

FINALIZING
To arrange antipasto:
7. In center of an 18-inch round serving platter place a small bowl and spoon giardiniera salad into bowl.
8. Line platter around bowl with lettuce, arrange artichoke hearts, pickled peppers, mushrooms, provolone strips, tomatoes, chick-pea salad and salami cones on the leaves.

SERVING
9. With some marinade drizzle tomatoes, sprinkle remaining parsley on tomatoes and mushrooms and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Artichoke
Interest: 
Everyday
Preparation Time: 
10 Minutes
Servings: 
8

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