- 21. TORTELLINI ANTIPASTO SALAD
- Dressing: In jar with tight fitting lid, combine all ingredients; cover and shake vigorously. Line a large salad bowl with spinach leaves. In large ...
Ingredients: 15 (basil .. cheese .. flakes .. garlic .. leaves .. olives ...)
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- 22. ANTIPASTO
- Drain well and mix all together. Toss with "Good Seasons" Italian dressing. Don't use too much. I use 1/2 to 3/4 cruet. Marinate overnight.
Ingredients: 9 (flowerets .. olives .. pimento .. rings ...)
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- 23. ANTIPASTO
- Items in parenthesis are optional. Heat 3 tablespoons oil in large deep skillet over medium heat. Add eggplant or zucchini, green and red peppers, ...
Ingredients: 18 (lengthwise .. lettuce .. nuts .. peppers .. rings ...)
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- 24. ANTIPASTO
- Distribute above among 10 salad plates on a bed of Romaine or Boston lettuce.
Ingredients: 10 (artichokes .. cheese .. fiamma .. fillets .. olives ...)
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- 25. ANTIPASTO SALAD
- For dressing, combine the ... to 8 hours. After antipasto has marinated, toss 2 cups ... tie pasta. Chill before serving.
Ingredients: 18 (cheese .. chunks .. juice .. mustard .. oil .. olives ...)
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- 26. ANTIPASTO
- Any type of lettuce ... (usually 1/2 pound). Add marinated mushrooms (usually 1/2 pound). ... necessary to toss the salad.
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- 27. ANTIPASTO - A SUMMER MEAL
- This type of salad ... variety of fresh and marinated vegetables. Carrots, small cauliflower ... the refrigerator, then drain thoroughly.
Ingredients: 6 (season .. torn .. type ...)
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- 28. ANTIPASTO SALAD
- NOTE: Layer these ingredients in a large flat container. Put broccoli on the bottom, then cauliflower, etc., ending with mushrooms on top. Put all ...
Ingredients: 14 (accent .. florets .. kind .. oil .. olives .. salt ...)
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- 29. ANTIPASTO SALAD
- In a medium bowl, ... teaspoon salt, pepper and marinated vegetables. Toss lightly. Refrigerate ... ruffled effect. Makes 10 servings.
Ingredients: 17 (celery .. half .. oil .. olives .. rings .. salt ...)
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