Side Dishes: Antipasto Salad

This is great with Chicken Tortellini Soup or Linguine with Peppers

Antipasto Salad

  • 4 oz can sliced black olives
  • 2 oz jar sliced green olives
  • 4 fresh mushrooms, washed & sliced
  • 4 Roma tomatoes, sliced
  • 8 oz green beans, cooked & cooled
  • 1 green pepper, seeded & sliced
  • 1 banana pepper, seeded & sliced
  • 4 green onions, sliced
  • ½ cup white wine vinegar
  • ½ cup olive oil
  • 1 tsp basil, crushed
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 2 oz grated parmesan or Asiago cheese

serving bowl

Mix vegetables together in serving bowl.  Blend vinegar, oil, basil & garlic then pour over vegetables and toss.  Salt & pepper to taste. Garnish with cheese.



 

 

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