"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mixed Antipasto Salad Recipe

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

Contributor:  
Contributor:  
Mardy Sackley
Added: Wednesday, February 2, 2011

Category:
Category:

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

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.

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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