Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Big Batch Antipasto For A Crowd
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- #97205
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
MARINADE SALAD
6 tablespoons white wine or cider vinegar
1 1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon basil leaves
1/4 teaspoon black pepper
1 clove garlic, minced
1/2 cup oil
2 cups fresh cauliflorets
1 cup halved cherry tomatoes
1 can (16 ounce size) garbanzo beans (chick peas), drained
1 jar (6 ounce size) marinated artichoke hearts, undrained
OTHER
1/4 pound sliced Swiss or Cheddar cheese
2 heads leaf, bibb or Boston lettuce
1/4 pound Mozzarella cheese, sliced
1/4 pound provolone cheese, cut into 3/4-inch cubes
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1/4 pound thinly sliced prosciutto, if desired
1/4 pound salami, summer sausage or thuringer, cut into 1/2-inch julienned pieces
bread sticks, if desired
directions
Prepare the marinated salad at least 8 hours before serving (24 hours is best).
Combine the vinegar, salt, sugar, basil, black pepper, and garlic in a large bowl. Whisk in the oil until combined. Add the cauliflower, cherry tomatoes, garbanzo beans, and artichoke hearts and stir well. Cover and chill (stir it occasionally).
When ready to serve, line a large serving tray with lettuce leaves. Put the salad in a serving bowl and place in the middle of the tray. Arrange remaining ingredients around the bowl.
added by
wilbur
nutrition data
Nutritional data has not been calculated yet.
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