Page 17 - CookBook-2020-V14
P. 17

ANTIPASTO



            SALAD
















































            INGREDIENTS                                               INSTRUCTIONS






            14 Oz. - Ambrosia® Sliced Ripe Olives               Drain all canned items, slice hearts of palm into small
            1 Cup - Ambrosia® Marinated Artichokes              medallions, wash romaine hearts.
            ½ Cup - Marinade from Artichokes
            1 Cup - Ambrosia® Pitted Kalamata Olives            Combine ingredients into a large bowl, (minus the marinade,
            28 Oz. - Ambrosia® Hearts of Palm                   olive oil, and glaze), and mix thoroughly.
            ½ Cup - Ambrosia® Non-Pareille Capers               Add marinade and olive oil, stir well, add salt & pepper.
            28 Oz. - Ambrosia® Fire Roasted Pepper Strips
            ¼ Cup - Ambrosia® Olive Oil                         Lay antipasto salad over whole romaine leaves, drizzle with
            ¼ Cup - Ambrosia® Sun Dried Tomatoes Julienne       glaze, serve and enjoy!
            As Needed - Ambrosia® Kosher Salt & Pepper
            Ambrosia®  Balsamic Glaze to drizzle
            Romaine Hearts for garnish
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