Antipasto Salad Recipe


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Antipasto Salad Recipe from the Recipes 4U Cookbook

 

Antipasto Salad Recipe

Recipe Ingredients

1 cauliflower, small in small
3 carrots, large, thinly slic
1 green pepper, diced
1 cup black olives
2 1/2 cup pasta, rotini
1 dressing:
1 1/4 cup oil, vegetable or corn
3/4 cup vinegar, cider
2 garlic cloves, peeled & min
1 tsp sugar, granulated
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.

 

 

Servings: 8

 

 

 

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Blueberries, A Superfood that Tastes Great Too!
Blueberries are packed with phytoflavinoids and antioxidants - both extremely good for your health. They are also rich in vitamin C, something that most of us could do with 'getting a bit more of', and also quite high in potassium. Some expert nutritionalists claim that eating blueberries helps to reduce the risk of serious complaints like cancer and heart disease





Antipasto Salad Recipe provided by Recipes 4U

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This Antipasto Salad Recipe is one of our Appetizer Recipes, which are collected from submissions from our readers and open source collections. It goes without saying that, as we have more than 50,000 recipes in our cookbook it is not practical to cook and test every recipe in the collection, so please exercise caution and plan carefully. If you spot any mistakes, please tell us.


 

Antipasto Salad Recipe

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