| Party Antipasto Salad
one 16 ounce can of artichoke hearts;
1 pound of frozen Brussels sprouts
3/4 pound of cherry tomatoes
one 5 3/4 ounce jar of green Spanish olives, drained
one 12 ounce jar of pepperoncini peppers, drained
1 pound of fresh mushrooms; cleaned
one 16 ounce can of hearts of palm;
1 pound of Pepperoni or salami; cubed
one 1 6 ounce jar of black olives;
VINAIGRETTE
1/4 cup of Red wine vinegar
3/4 c Olive oil
1/2 ts Sugar
1 ts Dijon mustard
Salt; to taste
Freshly ground pepper; to taste |
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Combine all ingredients before adding the vinaigrette. Refrigerate for 24 hours. Yields: 4 Servings busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on
Mar 16, 1998 Sl. |
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