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.
