4/2/12

Antipasto!



So nice I had it twice!  Last night for dinner and then the leftovers today for lunch.  Even though the name of this roughly translates to mean 'before the food' - we had it AS the food.  As a wonderful light dinner last night.  It's a 'recipe' that you will play with to make it your own and change the ingredients as you see fit. 

Alot of versions of this recipe use pepperoni, salami or other meat.  I don't care for those meats as a general rule so I leave them out.  You can put them back in.  I also wanted something 'crunchy' in ours so I added a can of water chestnuts.  Coupled with the feta cheese and the fresh mozzarella, I told my husband I was blending Chinese, Italian and Greek... all in one dish.  Feel free to do the same!  It's your dish and your choice!  Enjoy.

Antipasto

8 oz. Italian Dressing (I used a dry package Good Seasons Salad Dressing and mix it myself, according to directions) 
(I added 1/2 teaspoon Splenda to the dressing)
Fresh mozzarella cheese, cubed
Feta cheese, crumbled
1 red pepper, chopped
1 whole cucumber, sliced
1 whole tomato, chopped
1 small jar whole mushrooms, drained
1 can artichokes in water, drained
1 jar  black olives, drained
2 T onions, chopped
Fresh basil leaves, chopped

Mix.  Chill.  Serve.  





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