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Marinated Antipasto Tray

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By Pillsbury Kitchens
Updated Oct 24, 2016
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    In 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.
  • Step 
    3
    In large bowl, combine carrots, onions, mushrooms and zucchini. Pour dressing over vegetables; toss gently. Cover; refrigerate at least 2 hours or overnight.
  • Step 
    4
    To 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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