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Main-Course Antipasto

This one-dish salad looks very attractive with its beautiful colors and textures!

1 lb		medium-size carrots, peeled and sliced diagonally 1/4-inch thick
1 lb		small new potatoes (about 8), sliced 1/4-inch thick, but not peeled
1		can (6-1/2 ounces) tuna in water, drained and flaked
1		can (1 pound) cannellini (white kidney beans), drained and rinsed
1		can (14 ounces)artichoke hearts, drained and halved
8 oz		provolone or part-skim mozzarella cheese, cut into thin strips
1		jar (4 ounces) roasted sweet peppers, drained
8 oz		salami, cut into thin strips (optional)
1		can (4 ounces) black olives (optional)
For the Dressing:
3 Tbs		lemon juice
2 Tbs		balsamic or red wine vinegar
2 tsp		Dijon mustard
1/2 tsp		each salt and black pepper
1 to 2		cloves garlic, minced
1/4 cup		minced fresh basil or parsley
1/4 cup		each olive and vegetable oil

1	Place the carrots and potatoes in a large saucepan in enough boiling water to cover them by 1 inch. Cook, covered, for 9 to 10 minutes or until tender. Drain well, then rinse under cold running water and drain well again.
2	Arrange the carrots, potatoes, tuna, cannellini, artichoke hearts, cheese, red peppers, and, if dersired, the salmi and black olives on a large platter.
For the Dressing:
1	In a food processor or an electric blender at high speed, whirl the lemon juice, vinegar, mustard, salt, pepper, garlic, and basil for about 15 seconds or until smooth. With the motor running, add the olive and vegetable oils in a thin stream, then whirl about 60 seconds longer or until creamy. Pour into a bowl and serve with the antipasto.

Servings: 4

Recipe Type

Main Dish, One-dish meal, Pasta, Salad, Seafood

Recipe Source

Source: Reader's Digest One Dish Meals

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