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Antipasto Recipe

Antipasto Recipe - 12 servings


15-ounce jar pickled beans

15-ounce jar pickled asparagus

15-opunce jar pickled snap peas

12-ounce can whole spears baby corn on the cob

15-ounce can water-packed artichoke hearts, drained

15-ounce jar pepperoncini peppers (optional)

15-ounce can garbanzo beans, drained

15-ounce can black olives

2 bunches carrots

2 bunches radishes

2 cups ripe cherry tomatoes

1 bunch red lead lettuce


Chill beans, asparagus, snap peas, baby corn, artichoke hearts, peppers, garbanzo beans and olives in their individual jars or cans. Wash carrots, trim, peel and slice on the diagonal. Trim and wash radishes. Put carrots and radishes into a bowl of ice water and place in refrigerator to crisp. Wash tomatoes and lettuce.


Just before serving, thoroughly drain vegetables. Pat dry with paper towels. Arrange beans, asparagus, snap peas, corn, artichoke hearts, peppers, garbanzo beans, carrots, radishes and tomatoes in mounds in a lettuce-lined basket. Tuck olives among the mounds.

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