Antipasto Salad I Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Cauliflower, small in small flowerettes
3: Carrots, large, thinly slic
1: Green pepper, diced
1 cup: Black olives,
2 1/2 cup: Pasta, rotini
DRESSING
1 1/4 cup: Oil, vegetable or corn
3/4 cup: Vinegar, cider
2: Garlic cloves, peeled & min
1 tbsp: Sugar,
Salt & pepper,
Directions:
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.
Source: _The Canadian Living Cookbook_ by Carol Ferguson
Source from luhu.jp
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.
Source: _The Canadian Living Cookbook_ by Carol Ferguson
Source from luhu.jp