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Antipasto Appetizer
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Rating: 3.9/5 (15 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Difficulty: Easy
Cuisine: Italian
     Serving Size: 15 - Change
Nutritional Facts
Servings Per Recipe: 15
Amount Per Serving
Calories 122
% Daily Value**
Total Fat 10g
15%
Saturated Fat 5g
8%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 389mg
16%
Total Carbohydrate 7g
2%
Dietary Fiber 2g
9%
Sugars 2g
Protein 1g
Vitamin A  3%Vitamin C  28%
Calcium  2%Iron  1%
Potassium  6%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Antipasto Appetizer

Recipe Tags: Meat Recipes

Date Added: March 17, 2017

Ingredients:

1 Teaspoon Sugar
1/2 Teaspoon Pepper
Cup Vinegar
1 Teaspoon Salt to taste
1 Teaspoon Accent (monosodium glutamate)
1 Teaspoon Onion Salt
1 Green Bell Pepper chopped
1 Onion chopped
1/2 Teaspoon Garlic Salt
3 Celery chopped
1 Can Water Chestnut drained
Cup Vegetable Oil
3/4 Cup Broccoli flowerets
3/4 Cup Cauliflower florets
2 Cans Button Mushrooms drained (4oz)
1 Can Artichoke drained and chopped (14oz)
1 Cherry Pepper chopped pimientos (4oz)
1 Green Olives stuffed green olives drained and sliced (4oz)
1 Package Mix Italian Salad Dressing mix
1/4 Cup Onion
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Directions:

1. Combine vegetables and set aside.

2. Combine remaining ingredients in saucepan and bring to a boil. Pour over vegetables. Refrigerate for 24 hours. Serve with crackers. Keeps for weeks. Use a food processor for a different texture. MUST BE PREPARED 1 DAY IN ADVANCE!

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Bell Pepper, MSG, Almonds, Sulfites, Garlic, Cherry, Natural Sweeteners, Shrimp, Celery, Vinegar, Onion allergies.
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