This is your mini-cookbook for Antipasto Salads. You may also be interested in these other popular Appetizer recipes:
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Instructions In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix

(8 servings) SALAD: 1 Recipe Garlic Dressing (below) 15 1/2 oz Can garbanzo beans, drained 6 1/2 oz Jar marinated artichoke hearts 1/2 c Roasted red peppers 1/4 c Black olives, pitted, drained, and sliced 2 bn Romaine, torn into bite-size pieces 1/2 c Low-fat salami, sliced 1/2 c Part-skim

Recipe: 1 cn (16 oz.) artichoke hearts; -drained/halved 1 lb Frozen brussel sprouts 3/4 lb Cherry tomatoes 1 Jar (5 3/4 oz.) green -Spanish olives; drained 1 Jar (12 oz.) pepperoncini -peppers; drained 1 lb Fresh mushrooms; cleaned 1 cn (16 oz.) hearts of palm; -optional 1 lb Pepperoni or salami;
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Antipasto Salads