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Results 101 - 110 of 128 for salad antipasto
101. ANTIPASTO
Place frozen vegetables in strainer, ... toss lightly with salad dressing, refrigerate until well chilled. ... and use with antipasto salad. (In the summertime I ... and basil and parsley).
102. ANTIPASTO DRESSING
Combine dressing ingredients and mix well. Add a small amount of water to cauliflower, and microwave about 3 minutes. Drain cauliflower. ...
103. EGGPLANT ANTIPASTO
Put eggplant, pepper, onion, mushrooms and oil in skillet. Cover and cook gently 10 minutes, stirring occasionally. Add remaining ...
104. ANTIPASTO IN A BOWL
Combine. Toss. Cover. Chill. Eat!
In small bowl or jar, ... pepper sauce and salad dressing mix; mix well. In ... cover; refrigerate at least 4 hours or overnight. 12 servings.
Mix eggplant, pepper, onion, mushrooms and garlic in oil in large skillet. Cover and cook 10 minutes, stirring occasionally. Add remaining ...
107. ANTIPASTO
In large Dutch oven combine ... then chill 24 hours if possible. Serve on lettuce using a slotted spoon to place antipasto on lettuce. Serves 12.
108. ANTIPASTO VEGETABLES
In a large skillet, combine all the ingredients with 1/4 cup water. Bring to a boil, stir occasionally. Reduce heat and simmer 5 minutes. ...
109. ANTIPASTO
Chop all drained olives and vegetables into bite size pieces. Place in bowl and blend with tomato sauce, tomato paste and oil. Mix in tuna. ...
110. ANTIPASTO
Drain all cans, except salad olives, and pickles. Cut all ... salad olive juice and dill pickle juice to equal 3/4 cup. Pour over all and mix.
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