Antipasto Salad

Ingredients

  • 6 cups water
  • 1/4 cup fresh lemon juice, divided
  • 4 medium artichokes (each about 12 ounces)
  • 1 (7-ounce) bag whole baby carrots with tops
  • 3 cups small cauliflower florets
  • 1 (8-ounce) bag baby pattypan squash, halved
  • 3 tablespoons red wine vinegar
  • 2 tablespoons extravirgin olive oil
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/2 cup vertically sliced red onion
  • 1/3 cup pitted kalamata olives, halved
  • 1/3 cup fresh flat-leaf parsley leaves

Description

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