Mixed Antipasto Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: MARINADE
1 large clove minced garlic
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
1/2 tsp crumbled dried rosemary
1 tsp dried basil, crumbled
1 tsp dried oregano
1/4 tsp dried hot red pepper flakes, or to taste
1/2 cup olive oil
VEGETABLES
3 large carrots
2 red bell peppers, roasted and cut into strips
2 yellow bell peppers, roasted and cut in strips
1/4 lb sundried tomatoes packed in oil, drained and cut in strips
3/4 lb mozzarella balls
1/2 lb hard Italian pepperoni
two 7 ounce jars artichokes
Anything else you have around
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Directions: |
Directions:Marinade
In small bowl whisk together the garlic, vinegars, rosemary, basil, oregano, red pepper flakes, salt and pepper to taste. Add the oil in a stream, whisking and then whisk marinade until emulsified.
In large saucepan of boiling water, blanch carrots 3-4 minutes, until crisp-tender and plunge in cold water. Cool and drain. In large bowl toss together everything with the marinade until combined well and chill the antipasto, covered for at least 4 hours or overnight. Transfer to platter and serve at room temperature. Sprinkle with chopped parsley if desired. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: Easy to make, make ahead, very colorful. I have thrown in cauliflower (blanch it) , mushrooms (blanch them) and really anything that sounds good. I have quadrupled the recipe for a big party buffet and it turned out great.
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