Antipasto Platter
published by ceegirl on Mar 28, 2011
Antipasto Platter.
1 can (15 ounces) garbanzo beans
1 bottle (8 ounces) Italian salad dressing
1 can (8 ounces) pitted ripe olives, chilled
1 can (16 ounces) tiny whole beets, chilled
1 can (11 ounces) hot green cherry peppers, chilled
2 jars (6 ounces each) marinated artichoke hearts, chilled Celery sticks
Method: Drain beans; place beans in glass jar. Pour salad dressing over beans. Cover; refrigerate at least 8 hours, stirring occasionally.
Just before serving, drain beans, olives, beets, peppers and artichoke hearts. Cut beets into halves. Arrange vegetables in separate sections on platter. 6 to 8 servings.
# 1 by hammadkhan
March 28th, 2011 at 5:14 pm #
nice work keep it up
# 2 by Meg Smith
March 28th, 2011 at 6:58 pm #
Interesting combination of relishes for your antipasto tray.
# 3 by MaxBuceo
March 28th, 2011 at 7:45 pm #
I like this post. Interesting share.
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# 4 by tipsheetwriter
March 28th, 2011 at 8:15 pm #
i love anything that has garbanzos
# 5 by anndavey650
March 29th, 2011 at 8:39 am #
Sounds delicious!
# 6 by omGas
April 27th, 2011 at 5:21 am #
I like it.
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