Antipasto Mix
Antipasto Mix is a gluten free side dish. This recipe serves 14 and costs 82 cents per serving. One portion of this dish contains around 4g of protein, 11g of fat, and a total of 132 calories. 126 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 15 minutes. This recipe from Budget Bytes requires mushrooms, olive oil, wine vinegar, and mozzarella. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is rather bad. Couscous Antipasto Salad with Tomato Vinaigrette PLUS Antipasto Skewers, World’s Best Bloody Mary Mix – make up this mix for a party or for anytime, and Bloody Mary Mix – don’t buy a pre packaged mix are very similar to this recipe.
Servings: 14
Preparation duration: 15 minutes
Ingredients:
1 (13.75 oz.) can quartered artichoke hearts $2.29
1 Tbsp balsamic vinegar $0.10
1 clove garlic $0.06
4 oz. mozzarella $0.80
1 recipe marinated mushrooms $4.50
1 tsp mustard $0.05
2 Tbsp olive oil $0.21
1 (6 oz.) can pitted black olives $1.47
8 oz. (half jar) spicy pepper rings $0.80
3 oz. sliced pepperoni $1.45
1 (7 oz.) jar roasted red peppers $1.93
½ tsp sugar $0.01
2 Tbsp red wine vinegar $0.08
Equipment:
bowl
food processor
blender
knife
whisk
Cooking instruction summary:
Drain the roasted red peppers, artichoke hearts and black olives and put them all together in a large bowl.Add the hot pepper rings (remove from jar with a fork to leave the juices behind) and the 3 oz. of pepperoni (this is half of a normal 6 oz. pillow pack of pepperoni). Dice the mozzarella into small squares and add to the bowl as well.Add all of the ingredients for the dressing to a small food processor or blender. Blend until the mixture is well combined and the garlic is minced. If you do not have a blender or food processor, just finely mince the garlic with a knife and whisk the ingredients together.Pour the dressing over the bowl of vegetables, cheese and pepperoni. Mix well and allow to marinate for 1 hour in the fridge.
Step by step:
1. Drain the roasted red peppers, artichoke hearts and black olives and put them all together in a large bowl.
2. Add the hot pepper rings (remove from jar with a fork to leave the juices behind) and the 3 oz. of pepperoni (this is half of a normal 6 oz. pillow pack of pepperoni). Dice the mozzarella into small squares and add to the bowl as well.
3. Add all of the ingredients for the dressing to a small food processor or blender. Blend until the mixture is well combined and the garlic is minced. If you do not have a blender or food processor, just finely mince the garlic with a knife and whisk the ingredients together.
4. Pour the dressing over the bowl of vegetables, cheese and pepperoni.
5. Mix well and allow to marinate for 1 hour in the fridge.
Nutrition Information:
covered percent of daily need
