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Antipasto Salad Recipe

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This recipe for Antipasto Salad, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Tuesday, March 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (9 oz) frozen artichoke heats
1 pkg. (9 oz) frozen Italian green beans
1/2 c olive oil
1/4 c red wine vinegar
3/4 tsp. salt
1/2 tsp. Italian seasoning
1/2 tsp. dry mustard
1/4 tsp. paprika
1/4 tsp. pepper
1/4 tsp. garlic powder
1 can ripe olives, chopped

Directions:
Directions:
Cook artichoke heart and beans. Cool and drain. Into bowl measure oil, vinegar,salt,seasoning, mustard, paprika,pepper and garlic powder. Mix well and pour over artichoke hearts, beans and olives. Cover and marinate overnight.

Personal Notes:
Personal Notes:
This recipe is from the kitchen of Aunt Madeline Fogarty

 

 

 

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