Antipasto Salad

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Title: Antipasto Salad
Yield: 1 Servings


1/2 c Salad oil
1/2 c Red wine vinegar
2 tb Parsley; chopped
3/4 c Purple onion; chopped
1 Garlic clove; crushed
1/2 ts Salt
1 ts Sugar
1 ds Tabasco sauce
2 Green bell peppers; chopped
4 Ribs celery; chopped
1 c Stuffed olives; chopped
1 c Raw carrots; chopped
1/2 lb Fresh mushrooms; chopped
1 c Pitted black olives; chopped

This is my Mother-in-Law's recipe - and she can cook!

Mix everything together and refrigerate overnight. This makes a huge
quantity, but seems to keep practically forever.

We originally served this on Muffelattas, but now we use it on any po-boy
we can! My father-in-law likes it served with a regular green salad, also.

Posted to TNT Recipes Digest, Vol 01, Nr 955 by Nora & Terry Turner
on Jan 21, 1998