ITALIAN ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 16
Steps:
- Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
- Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
GRANDMA'S ANTIPASTO
My husband's grandmother made large batches of this family-favorite condiment. She passed the recipe down to her daughters, and my mother-in-law passed it down to me. I've reduced the proportions to suit my "modern size" family!
Provided by Nicole Filizetti
Categories Other Snacks
Time 12h40m
Number Of Ingredients 13
Steps:
- 1. Soak the cauliflower, peppers and onions in salt water overnight. Drain and rinse.
- 2. Combine the oil, vinegar, tomato paste, anchovies, spice bag, salt and pepper in a large pan. Bring to a boil and cook, stirring frequently, for 10 minutes.
- 3. Add the salted vegetables and cook until tender but not mushy, about 10 minutes.
- 4. Add the remaining vegetables and tuna and bring to a boil. Cook for 2 more minutes. Remove from heat and remove the spice bag.
- 5. Transfer the antipasto to a glass bowl. Serve chilled, with crackers.
GRANDMAS ANTIPASTO
Make and share this Grandmas Antipasto recipe from Food.com.
Provided by melb719
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil eggs till they are hard.
- Roast red peppers over gas stove till they are black and peel under cold water.
- Marinate red peppers in 1 Tsp of olive oil and one clove of chopped garlic for 20 minutes.
- Cut hard boiled eggs into crecent shapes, you should get six pieces out of one egg.
- On a large round tray place red peppers lenth wise in a sun shape.
- Place eggs around plate between peppers.
- In the center place artichoke hearts in a pile.
- Open can of black olives and drain place all around platter between eggs and peppers.
- Drizzle 1 Tsp of olive oil all around plate.
- Cut slices of left over garlic and place around plate.
- Cover with seran wrap and refrigerate for 1 hour.
- Uncover and serve.
Nutrition Facts : Calories 158.5, Fat 9, SaturatedFat 1.9, Cholesterol 158.6, Sodium 551.2, Carbohydrate 14.5, Fiber 6, Sugar 4.6, Protein 7.9
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