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    Antipasto Jumble


    Source of Recipe


    Terri B. (EDC)

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10454.1

    List of Ingredients




    1 pint (2 cups) grape tomatoes
    1 cup fresh baby carrots
    1 cup pitted kalamata olives
    6 oz. string cheese, cut into 1/2-inch chunks (approx. 1 cup)
    1 7-oz. jar stuffed large Queen green olives, drained
    1 6-oz. jar whole mushrooms, drained
    1/4 cup purchased refrigerated pesto
    1/4 cup purchased Italian salad dressing
    1 teaspoon grated orange peel
    1/2 teaspoon crushed red pepper flakes

    Recipe



    1. In large glass or ceramic serving bowl, combine first six ingredients.

    2. In small bowl, combine remaining ingredients; blend well. Pour marinade over antipasto mix; toss well Refrigerate at least 1 hour or until serving time.

    NOTE: Make-ahead tip -- toss together all the ingredients except the tomatoes. Cover and refrigerate the mixture up to three days. On serving day, add tomatoes and toss again. Cover and chill until mealtime.

 

 

 


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