Lemon-Vinaigrette Marinated Antipasto |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 1 |
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The Humphreys made two recipes of this dish for their party. Ingredients:
1 pound fresh green beans, trimmed |
1 (8-ounce) package feta cheese, cubed |
1 (8-ounce) jar pitted kalamata olives, rinsed and drained |
1 (6-ounce) jar pitted large spanish olives, rinsed and drained |
1 (16-ounce) jar pickled okra, drained |
1 (12-ounce) jar roasted red peppers, drained and cut into thin strips |
1 (10.5-ounce) log goat cheese |
1 1/2 cups olive oil-and-vinegar dressing |
1 teaspoon sugar |
1/4 teaspoon grated lemon rind |
1/4 cup fresh lemon juice |
1 (5-ounce) package sliced hard salami (optional) |
toasted french bread slices or large crackers |
garnish: lemon wedges |
Directions:
1. Cook green beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain.
2. Arrange green beans, feta cheese, and next 5 ingredients in a 13- x 9-inch baking dish, keeping each ingredient separate from others.
3. Whisk together dressing and next 3 ingredients. Drizzle evenly over ingredients. Cover and chill 2 hours.
4. Transfer marinated ingredients to a large serving platter. Add salami, if desired. Serve with toasted French bread slices or large crackers. Garnish, if desired.
5. Note: For testing purposes only, we used Newman's Own Olive Oil & Vinegar dressing.
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