Antipasto Salad, ( 54 )
Source of Recipe
from marileem at rc
Antipasto Salad, ( 54 )
60 mushrooms medium, halved
3, 9 ounce jars pickled garden salad mix,* well drained
3, 6 ounce jars marinated artichoke hearts undrained
3, 3 1/2 ounce cans olives pitted ripe medium, drained
1 cup tomato sauce
9 Tablespoons green onion thinly sliced
6 Tablespoons lemon juice
4 1/2 teaspoons pimiento sliced
3 teaspoons granulated white sugar
3 dashes garlic salt
At least 6 1/2 hours or up to 24 hours before serving:
In a 6 quart glass bowl, combine mushrooms, salad mix, artichoke hearts
with liquid, olives, tomato sauce, green onions, lemon juice, pimiento,
sugar and garlic salt until well mixed. Cover and refrigerate at least 6
hours or up to 24 hours, stirring several times.
To serve, drain and transfer vegetables to a glass or ceramic serving dish.
Serve with picks.
* Pickled garden salad mix can be found with the pickles or in the specialty
section of your supermarket.
Makes 54 servings.
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