Recipe for Antipasto Salad
A meal-in-one Dish

In the poorer regions of Italy - this recipe for Antipasto Salad was the entire meal and in many countries, including North America, it now also serves as a filling lunch or light dinner on a hot day.

This "starter" salad or appetizer salad contains a variety of ingredients to whet your appetite for the next course. In Antipasto there is usually cured meat, cheeses, vegetables (sometimes pickled or marinated), hard boiled eggs, and some leafy lettuce. The Antipasto is all topped off with a salad dressing - usually an oil-based vinaigrette.


1. Cook the green beans in boiling water for 3 minutes. Immediately rinse under cold water and drain well. (this is called "blanching")

2. Combine the Antipasto dressing ingredients in a jar with a tight-fitting lid. (I use a mason jar) Shake well.

3. Combine 1/4 cup (60 ml) dressing with the beans and 1/4 cup (60 ml) with the mushrooms.

4. Cover and chill these 2 for at least 30 minutes, stirring occasionally.

5. Arrange all the salad ingredients attractively on a large lettuce lined platter.

6. Serve the Antipasto Salad immediately with the remaining dressing.

Recipe Yield: This Antipasto Salad Recipe serves 4 as a Main dish or 8 as a side dish.

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