Antipasto Salad with Vinaigrette Dressin
Source of Recipe
Cooking by the Boot Straps: A Taste of Oklahoma Heaven
List of Ingredients
Vinaigrette:
6 Tablespoons olive oil
2-1/2 cup Tablespoons red wine vinegar
2 Tablespoons chili sauce
1 Tablespoon freshly Grated Parmesan cheese
1 garlic clove, minced
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons chopped fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Salad:
1 head lettuce, torn into bite-sized pieces
3 Roma tomatoes, chopped
8 ounces Provolone cheese, cut into 1/2 inch cubes
1-1/2 cups coarsely chopped artichoke hearts
1 (6-ounce) can pitted black olives, drained
1 package sliced pepperoni
1/2 cup drained garbanzo beans
6 mushrooms, sliced
1/2 cup freshly grated Parmesan cheese
Recipe
For the vinaigrette,
Combine the olive oil, wine vinegar, chili sauce, cheese, garlic,
Worcestershire sauce, parsley, Italian seasoning, sugar, salt and pepper in
a jar with a tight-fitting lid and seal tightly. Shake to mix.
For the salad,
Ccombine the lettuce, tomatoes, provolone cheese, artichokes, olives,
pepperoni, beans and mushrooms in a salad bowl and mix gently. Add the
vinaigrette and toss to coat. Sprinkle with the Parmesan cheese.
SERVES: 4 as a main dish
___________________________________
Copyright 2002 The Junior Welfare League of Enid. All
rights reserved.
Visit The Junior Welfare League of Enid, Oklahoma web site
(http://www.jwlofenid.com/cookbooks.htm) to purchase copies
of Cooking by the Boot Straps or call the office (580)234-
2665. The previous cookbook, Stir-Ups, is also available
for purchase.
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