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"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

Antipasto Salad Recipe

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This recipe for Antipasto Salad is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Red Pepper decored and cut into slices
Cucumber slices 3-4 per person
Carrots cut into 2 inch long thin strips
Celery cut into 2 inch long thin strips
Mediterranean Olives 3-4 per person
Rice Crackers 2-3 per person

Christy's Veggie Dip
Combine 4 oz Mexican Style Sour Cream with 4 oz Best Foods Mayonnaise,1 T Dried Onion and1 T Dried Parsley that has been blended or ground into a powder, 2 tsp Garlic Powder (not Garlic Salt), and 1/2 tsp Salt. Best if refrigerated overnight.
Directions:
Directions:
Arrange an array of vegetables on each small saucer plate. Add olives to one side of the plate. Put 1 Tablespoon of Veggie Dip on the center of each plate. Stick 2 crackers into the side of the dip.

 

 

 

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