Antipasto Salad

Antipasto Salad

Antipasto Salad

Servings:
Not Available

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

10 small cans GF tuna, packed in water
4 cup mini whole corn
5 lb carrots
60 oz marinated small onions
5 lb red bell peppers
5 lb mixed yellow and orange peppers
24 oz big pitted green olives
1 quart stuffed olives
3 jars black pitted olives
24 oz spiced black olives
1 quart sweet pickles
50 oz mushrooms
1/2 lb green beans
3 cup chickpeas
1 cauliflower
5 whole celery
2 big cans artichokes, not marinated

Sauce:
6 1/2 cup olive oil
2 cup ketchup
1 quart hot salsa
5 cup vinegar
48 oz tomato paste

STEP BY STEP:

Put vinegar and oil in a big pot. Bring to boil and add all veggies but
bell peppers, olives, mushrooms.
Boil 10 minutes. Add bell peppers. Boil 10 min. Add olives and
mushrooms. Add tuna. Mix well.
Put ketchup, salsa and tomato paste in an other pan. Boil 10 minutes.
Add to vegetables mix.
Put in sterilized jars. Put the jars in pan with boiling water. The
water must be 1 inch over the jars. Let boil 15 min. In an other one,
put ketchup, tomato paste and salsa. Boil 10 minutes.

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