Antipasto Spread
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1 (4 ounce) can mushroom stems and pieces, drained and finely chopped
- 1 (14 ounce) can artichoke hearts, drained and finely chopped
- 1 (10 ounce) jar pimento stuffed olives, drained and finely chopped
- 1 (6 ounce) can ripe olives, drained and finely chopped
- 1⁄4 cup chopped green pepper
- 1⁄2 cup chopped celery
- 3⁄4 cup vinegar
- 3⁄4 cup olive oil
- 1⁄4 cup instant minced onion
- 2 1⁄2 teaspoons italian seasoning
- 1 teaspoon onion salt
- 1 teaspoon salt
- 1 teaspoon seasoning salt
- 1 teaspoon garlic salt
- 1 teaspoon sugar
- 1 teaspoon cracked black pepper
directions
- Combine first 6 ingredients, mixing well; set aside.
- Combine remaining ingredients in a saucepan; bring to a boil.
- Pour dressing over vegetables and stir.
- Place in a large jar with a tight-fitting lid.
- Shake jar to stir ingredients; refrigerate overnight.
- Serve on hot crusty bread or crackers.
- Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.
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Reviews
-
I didn`t use jar pimento stuffed, and used onion powder instead of onion salt,skipped the salt, 1 teaspoon seasoning salt,and used garlic powder instead of 1 teaspoon garlic salt. With all the canned and jarred stuff I nkew the salt content would be high. I also cut down on the vinegar to half a cup. It came out so very good. I tasted it as soon as I mixed the dressing in and after it chilled. So GOOD! Thanks for a recipe that I WILL be making again and agian.
Tweaks
-
I didn`t use jar pimento stuffed, and used onion powder instead of onion salt,skipped the salt, 1 teaspoon seasoning salt,and used garlic powder instead of 1 teaspoon garlic salt. With all the canned and jarred stuff I nkew the salt content would be high. I also cut down on the vinegar to half a cup. It came out so very good. I tasted it as soon as I mixed the dressing in and after it chilled. So GOOD! Thanks for a recipe that I WILL be making again and agian.
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
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