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Antipasto Spread

 

70

Yield

7

cups

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 each mushrooms, canned
4-oz cans, stems and pieces, drained, finely chopped
14 ounce artichoke hearts
can, drained, finely chopped
10 ounce pimento stuffed green olives
jar, drained, finely chopped
6 ounce olives
can, drained, finely chopped
¼ cup green bell peppers
chopped
½ cup celery
chopped
¾ cup vinegar
¾ cup olive oil
¼ cup onion, dried flakes
2 ½ teaspoons italian seasoning
*
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon garlic salt
1 teaspoon sugar
1 teaspoon 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

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 56093% of calories 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?

 

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