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Antipasto Salad

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Member since 2008

Serves 6 to 8 | Prep Time 20 minutes | Cook Time


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)

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.

Pairs Well With


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.

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