ANTIPASTA SALAD
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
12 OZ FRESH MUSHROOMS (WHOLE & WASHED)1 14 OZ CAN WHOLE PITTED BLACK OLIVES(DRAINED)1 10 OZ JAR WHOLE PIMENTO STUFFED GREEN OLIVES (DRAINED)1 SMALL HEAD FRESH CAULIFLOWER (BROKEN INTO FLOWERETTES)12 OZ BAG FRESH BROCCOLI FLOWERETTES1 14 OZ CAN ARTICHOKE HEARTS(DRAINES & BITE SIZE)1 PINT GRAPE CHERRY TOMATOES (WASHED)4 TABSP RED PIMENTO CHOPPEDdressing2/3 CUP WESSON OIL2/3 CUP OLIVE OIL11/3 CUP RED WINE VINEGAR1/2 CUP CHOPPED RED ONION2 TEASP ITALIAN SEASONING2 TEASP SALT2 TEASP SUGAR1/2 TEASP MINCED GARLIC1/4 TEASP PEPPER
THIS RECIPE MAKES 16 1 CUP SERVINGS
PLACE ALL VEGETABLES IN LARGE SALAD BOWL. PLACE ALL DRESSING INGREDIENTS IN LARGE MEASURING CUP AND BRING TO A BOIL IN MICROWAVE. APPROXIMATELY 5 MINUTES. POUR DRESSING OVER VEGETABLES AND TOSS. REFRIGERATE TO MARINATE. LET SIT AT ROOM TEMP 15 MINUTES BEFORE SERVING SO OILS ARE NOT CONGELED.
Number of Servings: 16
Recipe submitted by SparkPeople user CBISHOP330.
PLACE ALL VEGETABLES IN LARGE SALAD BOWL. PLACE ALL DRESSING INGREDIENTS IN LARGE MEASURING CUP AND BRING TO A BOIL IN MICROWAVE. APPROXIMATELY 5 MINUTES. POUR DRESSING OVER VEGETABLES AND TOSS. REFRIGERATE TO MARINATE. LET SIT AT ROOM TEMP 15 MINUTES BEFORE SERVING SO OILS ARE NOT CONGELED.
Number of Servings: 16
Recipe submitted by SparkPeople user CBISHOP330.
Nutritional Info Amount Per Serving
- Calories: 202.2
- Total Fat: 20.2 g
- Cholesterol: 0.0 mg
- Sodium: 261.1 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 2.2 g
- Protein: 2.2 g
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