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Antipasto Salad I |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Antipasto Salad I |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 Cauliflower,small in small flowerettes
3 Carrots; large, thinly slic
1 Green pepper; diced
1 c Black olives
2 1/2 c Pasta; rotini
1 1/4 c Oil; vegetable or corn
3/4 c Vinegar, cider
2 Garlic cloves; peeled & min
1 tb Sugar
Salt & pepper In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil,
vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.
From: _The Canadian Living Cookbook_ by Carol Ferguson
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