AntipastoAntipastoAntipasto

 

Antipasto

Antipasto

AvatarCanning Homemade
Antipasto
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Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 250 kcal

Ingredients
  

Antipasto

  • 1 [10-ounce / 284-mL] can palm hearts
  • 1 [10-ounce / 284-mL] can miniature corn-on-the-cob
  • 1 [10-ounce / 284-mL] can artichoke hearts
  • 1/2 cup [125 mL] ripe olive slices, drained reserving juices*
  • 1/2 cup [125 mL] sweet red pepper strips, membranes removed and seeded
  • 1/2 cup [125 mL] sweet green pepper strips, membranes removed and seeded
  • 1/2 cup [125 mL] cleaned freshly diced mushrooms

Salad Dressing:

  • 1/4 cup [60 mL] red wine vinegar
  • 3/4 cup [190 mL] olive oil
  • 1 teaspoon [5 mL] tarragon Dijon mustard
  • 1 teaspoon [5 mL] salt
  • 1 teaspoon [5 g] sugar
  • 1/2 teaspoon [2.5 mL] ground black pepper
  • 1/2 teaspoon [2.5 mL] basil
  • 1/2 teaspoon [2.5 mL] oreagno
  • 2 cloves garlic, crushed
  • 2 tablespoons [30 mL] water

Instructions
 

  • Reserving juices, drain then slice palm hearts and miniature corn-on-the cob.
  • Drain artichoke hearts and ripe olive* also reserving juices.
  • Mix together all reserved juices; set aside.
  • Into a large bowl, mix together palm heart and miniature corn-on-the cob slices, artichoke hearts, ripe olive slices, sweet red and green pepper strips along with mushroom dices.
  • Into a blender, well mix together all salad dressing ingredients.
  • If mixture seem too thick, stir in a little of mixed reserved juices.
  • Pour all over antipasto ingredients stirring until well coated.
  • Leave to marinate, refrigerated, for 12 hours before serving.
Keyword Antipasto