lotus



previous page: Antipasto De Verona
  
page up: Last Century Appetizer Recipes
  
next page: Antipasto Salad Platter

Antipasto Salad I




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Antipasto Salad I

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

Dressing

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

 

Continue to:

Related Recipes:













TOP
previous page: Antipasto De Verona
  
page up: Last Century Appetizer Recipes
  
next page: Antipasto Salad Platter