Antipasto appetizer

Yield: 15 Servings

Measure Ingredient
¾ cup Fresh broccoli flowerets
¾ cup Fresh cauliflower flowerets
2 cans (4-oz) button mushrooms; drained
1 can (14-oz) artichoke hearts; drained and chopped
1 Jar (4-oz) pimientos; chopped
1 Jar (4-oz) stuffed green olives; drained and sliced
3 Ribs celery; chopped
1 can (8-oz) sliced water chestnuts; drained
1 Onion; chopped
1 Green bell pepper; chopped
⅔ cup Vinegar
⅔ cup Oil
1 pack Italian dressing mix
1 teaspoon Salt
½ teaspoon Garlic salt
1 teaspoon Onion salt
1 teaspoon Sugar
¼ cup Minced dry onion
1 teaspoon Accent
½ teaspoon Pepper

DRESSING

Combine vegetables and set aside. Combine remaining ingredients in saucepan and bring to a boil. Pour over vegetables. Refrigerate for 24 hours. Serve with crackers. Keeps for weeks. Use a food processor for a different texture.

MUST BE PREPARED 1 DAY IN

ADVANCE!

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

Similar recipes