Antipasto Salad
By felondiga
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2 large onions, cut in ½ lengthwise and then in slices. Sautéed until transparent but not brown.
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Put in large mixing bowl with the following:
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1 Small can tomato paste
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1 can pitted black olives (drained)
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1 4-oz Jar of pimento olives (drained)
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1 4-oz Can mushrooms (drained)
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1 Jar sweet mixed pickles (cauliflower, onions, etc) with liquid
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Mix everything well and add the following:
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½ of a 14 oz bottle of ketchup
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2 tbsp Worcestershire sauce
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½ teaspoon sweet basil
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½ teaspoon powdered oregano
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1 Teaspoon garlic powder
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Pepper to taste.
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1 Can cut green beans (drained)
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1 Can cut wax beans (drained)
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1 Can small or sliced carrots (drained)
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2 Small cans tuna
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1 Can anchovy fillets
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3 Stems celery, sliced
Mix everything well and check if it needs additional salt, oregano or sweet basil.
Refrigerate. It makes a gallon and can last refrigerated for a month. Great for parties, serve surrounded with large crackers (optional). Delicious!
Nutritional Facts
- Servings
- 15
- There's no sugar or flour. Vegetarian recipe.
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I have prepared this salad many times, when asked to bring a covered dish to a party. It has always been a success.