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Antipasto Spread

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Submitted by michaelsgirl

YIELD

7 cups

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
EACH EACH MUSHROOMS, CANNED
4-oz cans, stems and pieces, drained, finely chopped
14 404.6
OUNCE ML/G ARTICHOKE HEARTS
can, drained, finely chopped
10 289
OUNCE ML/G PIMENTO STUFFED GREEN OLIVES
jar, drained, finely chopped
6 173.4
OUNCE ML/G OLIVES
can, drained, finely chopped
¼ 59
CUP ML GREEN BELL PEPPERS
chopped
½ 118
CUP ML CELERY
chopped
¾ 177
CUP ML VINEGAR
¾ 177
CUP ML OLIVE OIL
¼ 59
2 ½ 13
TEASPOONS ML ITALIAN SEASONING *
1 5
TEASPOON ML ONION SALT
1 5
TEASPOON ML SALT
1 5
TEASPOON ML SEASONED SALT
1 5
TEASPOON ML GARLIC SALT
1 5
TEASPOON ML SUGAR
1 5
TEASPOON ML BLACK PEPPER
fresh ground

Directions

Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid.

Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 560 93% from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3582mg 149%
Total Carbohydrate 4g 4%
Dietary Fiber 6g 25%
Sugars g
Protein 6g
Vitamin A 12% Vitamin C 20%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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