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Antipasto Spread Recipe
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To make Antipasto Spread for 7 you will need
Ingredients
| 2 | x | 4-oz cans mushroom stems and pieces, drained and finely chopped | | 1 | | 14-oz can artichoke hearts, drained and finely chopped | | 1 | | 10-oz jar pimiento-stuffed olives, drained and finely chopped | | 1 | | 6-oz can ripe olives, drained and finely chopped | | 1/4 | cups | Chopped green pepper | | 1/2 | cups | Chopped celery | | 3/4 | cups | Vinegar | | 3/4 | cups | Olive oil | | 1/4 | cups | Instant minced onion | | 2 1/2 | teaspoons | Italian seasoning | | 1 | teaspoon | Onion salt | | 1 | teaspoon | Salt | | 1 | teaspoon | Seasoned salt | | 1 | teaspoon | Garlic salt | | 1 | teaspoon | Sugar | | 1 | teaspoon | Cracked black pepper |
Instructions
Combine first 6 ingredients, mixing well; set aside.
Combine remaining ingredients in a saucepan; bring to
a boil. Pour dressing over vegetables; place in a
large jar with a tight-fitting lid. Shake jar to stir
ingredients; refrigerate overnight. Serve spread with
assorted crackers.
Enjoy your Antipasto Spread
How much is in a cup?
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Sun 29 Jun 2008
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