Antipasto Salad I Recipe


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Antipasto Salad I Recipe from Recipes 4U

 

Antipasto Salad I Recipe

Recipe Ingredients

1 cauliflower,small in small floweret, tes
3 carrots, large, thinly slic
1 green pepper, diced
1 cup black olives
2 1/2 cup pasta, rotini

DRESSING

1 1/4 cup oil, vegetable or corn
3/4 cup vinegar, cider
2 garlic cloves, peeled & min
1 tbsp sugar
1 salt & pepper

Recipe Preparation

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 well. Pour all but 1/3 cup dressing over salad,
tossing to mix, reserve remaining dressing. Cover and refrigerate
overnight. Just before serving, taste and readjust seasonings and add
remaining dressing if necessary.

Source: _The Canadian Living Cookbook_ by Carol Ferguson

 

 

Servings: 8

 

 

 

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Antipasto Salad I Recipe from the Recipes 4U Cookbook

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This Antipasto Salad I Recipe is one of our Appetizer Recipes, which came to us from submissions from site visitors and `free to use` sources. Clearly, with in excess of 50,000 recipes in our cookbook it would be a seriously difficult task to cook every single one, so take care and plan carefully. If you spot any thing that looks wrong, please tell us.


 

Antipasto Salad I Recipe

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