Party antipasto salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16 oz.) artichoke hearts; drained/halved |
| 1 | pounds | Frozen brussel sprouts |
| ¾ | pounds | Cherry tomatoes |
| 1 | Jar (5 3/4 oz.) green Spanish olives; drained | |
| 1 | Jar (12 oz.) pepperoncini peppers; drained | |
| 1 | pounds | Fresh mushrooms; cleaned |
| 1 | can | (16 oz.) hearts of palm; optional |
| 1 | pounds | Pepperoni or salami; cubed |
| 1 | Jar (16 oz.) black olives; drained | |
| ¼ | cup | Red wine vinegar |
| ¾ | cup | Olive oil |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Dijon mustard |
| Salt; to taste | ||
| Freshly ground pepper; to taste | ||
Directions
VINAIGRETTE
Combine all ingredients before adding the vinaigrette. Refrigerate for 24 hours.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 16, 1998
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