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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Antipasto Salad Recipe

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This recipe for Antipasto Salad is from Food from the Heart, 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 c. Broccoli Florets
1 c. Snow peas (trimmed & halved)
1 c. Thinly sliced Carrots
1 Small Cucumber (sliced thin)
1 c. Sliced Green Onion
1 c. Sliced Green Peppers
1/3 c. Olive oil
3 Tbsp. Lemon Juice
1 tsb. Dijon Mustard
2 tsp. Dill Fresh or 1/2 tsp Dried
1/2 tsp. Salt
1/8 tsp. Pepper
Directions:
Directions:
In large bowl combine broccoli, peas, green pepper, green onion, carrots & cucumber. Combine herbs & oils. Pour over veggies. Cover & Marinate several hours.

Spoon over lettuce leaves or add to salads or antipasto tray.

 

 

 

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