Antipasto Salad

Antipasto Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 6 cups water
  • ½ teaspoon freshly ground black pepper
  • 4 medium artichokes (each about 12 ounces)
  • 1/3 cup fresh flat-leaf parsley leaves
  • 1 (8-ounce) bag baby pattypan squash, halved
  • 2 garlic cloves, minced
  • ¼ cup fresh lemon juice, divided
  • + 9 more ingredients
    • 1 teaspoon chopped fresh thyme
    • 2 tablespoons extravirgin olive oil
    • 1 (7-ounce) bag whole baby carrots with tops
    • 3 tablespoons red wine vinegar
    • 1/3 cup pitted kalamata olives, halved
    • ½ teaspoon sugar
    • ½ teaspoon salt
    • 3 cups small cauliflower florets
    • ½ cup vertically sliced red onion

Combine water and 2 tablespoons juice in a large bowl. Cut off stem from an artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut lengthwise into quarters. Remove fuzzy thistle from bottom with a spoon; place in lemon wate...

View full recipe at My Recipes

Comments

Variations on Antipasto Salad

  • Antipasto Salad
    • 1/2 pound bocconcini or mozzarella, cut into 1/2-inch cubes
    • 1 9-ounce box frozen artichoke hearts, thawed
    • 1 tablespoon Dijon mustard
    • +11 other ingredients
  • Antipasto Salad
    • 3 tablespoons red-wine vinegar
    • 1 cup fresh flat-leaf parsley leaves
    • 3 tablespoons red-wine vinegar
    • 1/8 teaspoon black pepper
    • +13 other ingredients
  • Antipasto Salad
    • 1 cup(s) finely chopped red cabbage
    • 4 ounce(s) thickly sliced Genoa salami
    • 0.5 medium red onion
    • +9 other ingredients

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