Enjoy this delicious salad made using Whole Mushrooms, carrots and salami - a perfect Italian side dish.
Marinated Antipasto Tray
- Prep Time 25 min
- Total 2 hr 25 min
- Ingredients 14
- Servings 12
Ingredients
- 2 cups fresh baby carrots
- 1/2 cup oil
- 1/3 cup tarragon vinegar
- 1 tablespoon sugar
- 2 tablespoons water
- 3 garlic cloves, minced
- 6 drops hot pepper sauce
- 1 (.7-oz.) envelope Italian salad dressing mix
- 2 medium onions, thinly sliced, separated into rings
- 2 (4.5-oz.) jars whole mushrooms, drained
- 1 medium zucchini, halved lengthwise, cut into 1/2-inch slices
- Leaf lettuce
- 5 oz. thinly sliced salami
- Assorted cheeses, if desired
Instructions
-
Step1In medium saucepan, bring 1/2 cup water to a boil. Add carrots; cover and cook over medium heat for 5 minutes or until carrots are crisp-tender. Drain; rinse with cold water to cool.
-
Step2In small bowl or jar with tight-fitting lid, combine oil, vinegar, sugar, water, garlic, hot pepper sauce and salad dressing mix; mix or shake well.
-
Step3In large bowl, combine carrots, onions, mushrooms and zucchini. Pour dressing over vegetables; toss gently. Cover; refrigerate at least 2 hours or overnight.
-
Step4To serve, arrange drained marinated vegetables on lettuce-lined serving tray. Cut salami slices in half; roll into cones. Insert salami cones and assorted cheeses around base of vegetables.
Nutrition
250
Calories
20g
Total Fat
10g
Protein
8g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 7g
- 35%
- Cholesterol
- 30mg
- 10%
- Sodium
- 610mg
- 25%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 5g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 8%
- 8%
- Calcium
- 20%
- 20%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Vegetable; 1 High-Fat Meat; 2 1/2 Fat;Tips from the
Pillsbury Kitchens
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