ANTIPASTO SALAD

 

  • Cooking Time:
  • Servings: 6 to 8
  • Preparation Time: 20 minutes

Ingredients

  • 1 14 oz. can artichoke hearts drained
  • 2 4 oz. cans sliced mushrooms
  • 1 4 oz. jar pimentos
  • 1 cup pimento stuffed green olives
  • 1 cup black olives
  • 1/2 cup chopped celery
  • 1/2 cup olive oil
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 2/3 cup white vinegar
  • 2 1/2 tsp. Italian seasoning
  • 1 tsp. seasoned salt
  • 1 tsp. sugar
  • 1 tsp. freshly ground black pepper
  • Italian Bread, endive leaves (optional)

Directions

  • Drain and chop artichoke hearts, mushrooms, pimentos, olives; add green peppers and celery.
  • Mix in a large bowl.
  • Over medium heat, warm olive oil in a saucepan.
  • Add onion and garlic, cook till tender.
  • Add vinegar, Italian seasoning, salt, sugar and pepper, bring to a boil.
  • Pour over vegetable mixture.
  • Cover and refrigerate for 8 hours or overnight.
  • Serve with Italian bread or on fresh endive leaves.

Notes

I got this recipe from my sister in law, she's a great cook, and she has a husband (my brother) who is a very finicky eater.

Author Credit: Debbie

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