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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Antipasto Recipe

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This recipe for Antipasto is from Katie Cooks: Recipes and Love Potions for a Happy Marriage, 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:  
Dressing:
1 cup salad oil
½ cup red wine vinegar
½ teaspoon parsley flakes
2 teaspoons salt
2 teaspoons sugar
2 teaspoons dry mustard
1 teaspoon Accent
½ cup chopped green onion
4 cloves minced garlic

Directions:
Directions:
Mix dressing ingredients in blender or food processor day before and store in refrigerator.

Fix tray next morning and cover with plastic wrap (do not use foil) and refrigerate until serving time.

Arrange veggies, cheeses, etc. on a tray covered with red leaf lettuce, pour dressing over veggies and cheeses, cover with plastic wrap and chill.

Ingredients for tray:

½ to ¾ lb. salami-roll individual slices and cut in half
¾ lb. provolone cheese cubed ( I use a smaller amount of provolone and add some Colby)
1 stick pepperoni sliced
1 small carton mushrooms quartered
1 small carton cherry tomatoes
1 jar black olives
1 jar green olives
1 jar mild yellow banana pepper rings

 

 

 

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