Ingredients
- 2 bunches fresh broccoli(about 2 lbs.)
- 6 carrots, pared
- 7 ribs celery
- 1 large red bell pepper
- 1 lb. small button mushrooms
- 1 can(14 oz.)artichoke hearts, rinsed, drained and halved
- 1 can(6 oz.)pitted black olives, drained
- 2 cups Italian salad dressing
- 1 teaspoon Italian herb seasoning
- 2 tablespoons granulated sugar
- 2 teaspoons Dijon-style mustard
- 1 teaspoon seasoned pepper
- 1/4 teaspoon garlic powder
Directions
Separate broccoli into florets. Peel stems and cut into 1-inch pieces. Blanch broccoli, then refresh in cold water.
Cut carrots, celery and bell pepper into 1-1/2-inch sticks. Wipe mushrooms to clean; cut off ends of stems, if necessary.
In a large plastic container, combine broccoli, carrots, celery, bell pepper, mushrooms, artichokes and olives. Mix well.
In a blender or food processor, combine Italian salad dressing, herb seasoning, sugar, mustard, seasoned pepper and garlic powder. Blend until smooth.
Pour dressing over broccoli mixture. Cover and refrigerate overnight, turning and shaking from time to time. Serve in a pretty glass or wooden bowl.
Makes 10-12 servings
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Submitted 6/13/05.
Source: Food Writers' Favorites/Salads
Submitted By: Linda Wilson
lwison@gatecom.com
All-Time Antipasto Salad