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Description Edit

This grand, classic antipasto starts off with real seafood, vegetables, and greens, and is great with other side dishes or appetizers. End your meal with an interesting, red-hot treat to make it look appetizing.

Ingredients Edit

  • ½ cup vegetable oil
  • 3 anchovy fillets, finely chopped
  • 1 can of tuna, drained and mashed
  • 1 6 oz. jar marinated artichoke hearts, drained and cut up
  • 1 small bag of baby greens
  • 2 tbsp. lemon juice
  • 4 tomatoes cut into 8 slices each
  • 8 slices of pepperoni

Description Edit

  1. In a small bowl combine anchovy, oil, and lemon juice. Let stand for about an hour or so.
  2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens. Mix well.
  3. Place baby greens on individual dishes and pour mixture on top of greens. Serve cold and plain or with other appetizers or side dishes.