Ingredients
- 284 mL (1 can) hearts of palm, sliced
- 284 mL (1 can) baby corn, in pieces
- 284 mL (1 can) artichoke hearts
- 125 mL (1/2 cup) black olives
- 125 mL (1/2 cup) red pepper, in strips
- 125 mL (1/2 cup) green pepper, in strips
- 125 mL (1/2 cup) fresh mushrooms
- Vinaigrette:
- 60 mL (1/4 cup) red wine vinegar
- 180 mL (3/4 cup) olive oil
- 5 mL (1 tsp) tarragon Dijon mustard
- 5 mL (1 tsp) salt
- 2 mL (1/2 tsp) sugar
- 2 mL (1/2 tsp) black pepper
- 2 mL (1/2 tsp) basil
- 2 mL (1/2 tsp) oregano
- 1 clove garlic, crushed
- 30 mL (2 tbsp) water
Steps
- In a bowl, combine the vegetables.
- In a food processor, mix together the vinaigrette ingredients.
- Pour the vinaigrette over the vegetables and marinate for 12 hours in the refrigerator.
- Serve on lettuce. You can create a cold cut platter to accompany this antipasto.
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