Antipasto appetizer
15 Servings
Ingredients
| Quantity | 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 |
Directions
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, .