Lemon-Vinaigrette Marinated Antipasto

Lemon-Vinaigrette Marinated Antipasto
Photo by www.myrecipes.com


  • 1 (5-ounce) package sliced hard salami (optional)
  • 1 (8-ounce) jar pitted kalamata olives, rinsed and drained
  • 1 (6-ounce) jar pitted large Spanish olives, rinsed and drained
  • ¼ cup fresh lemon juice
  • ¼ teaspoon grated lemon rind
  • Toasted French bread slices or large crackers
  • 1 (12-ounce) jar roasted red peppers, drained and cut into thin strips
  • + 7 more ingredients
    • 1 (8-ounce) package feta cheese, cubed
    • 1 pound fresh green beans, trimmed
    • Garnish: lemon wedges
    • 1 (10.5-ounce) log goat cheese
    • 1 (16-ounce) jar pickled okra, drained
    • 1 teaspoon sugar
    • 1 ½ cups olive oil-and-vinegar dressing

Cook green beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain. Arrange green beans, feta cheese, and next 5 ingredients in a 13- x 9-inch baking dish, keeping each ingredient separate from others. Whisk together dres...

View full recipe at My Recipes


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