Antipasto Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Cauliflower, small in small
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 tsp: Sugar, granulated
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 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 from luhu.jp
Tags
Salads