Antipasto Salad
Serving Size : 8
Ingredients for prepare Antipasto Salad
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | cauliflower - small |
| 1 | small | flowerettes |
| 3 | | carrots; large - thinly slic |
| 1 | | green pepper - diced |
| 1 | cup | black olives |
| 2 1/2 | cups | pasta - rotini |
DRESSING
antipasto salad |
| 1 1/4 | cups | oil - vegetable or corn |
| 3/4 | cup | vinegar - cider |
| 2 | | garlic cloves - peeled & min |
| 1 | tablespoon | sugar |
recipe Antipasto Salad
In large bowl, toss together cauliflower, carrots,
prom appetizers
green pepper and olives. Cook rotini in large pot of boiling salted water
vegetarian appetizer recipes
till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, garlic
Antipasto Salad
and sugar, adding salt and pepper to taste; mix well. Pour all
quick easy appetizers for parties
but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just
easy appetizer
before serving, taste and readjust seasonings and add remaining dressing if necessary. Source: 'The
picnic appetizer recipes
Canadian Living Cookbook' by Carol Ferguson
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