Antipasto DiCarne

with Italian Dressing & Marinade

Prep Time

2-3 hr

Cook Time

0 min

Serving Size

6

Ingredients

  • 1 1/2 cups thin-sliced or diced cooked beef/lamb/pork
  • 1 bottle Bernsteins’ Italian Dressing
  • 1/2 lb. fresh mushrooms, washed and halved
  • 1/2 lb. firm ripe tomatoes, sliced
  • 1 small can artichoke hearts (halved if whole)
  • 1 onion, sliced in rings
  • 1 can rolled anchovy fillets
  • 1/2 cup sliced celery hearts or inside celery stalks
  • 12 stuffed olives
  • 1/2 lb. Italian peppers or bell peppers, sliced

Directions

    1.

    Combine meat, dressing and mushrooms and marinate 2 hours.

    2.

    Pour out marinade and set aside.

    3.

    On a large platter, arrange meat and mushrooms, along with remaining ingredients in an attractive design.

    4.

    Spoon remaining dressing back over all, pouring off any excess.

    5.

    Garnish with parsley sprigs and chill.

    6.

    Serve with hot garlic and cheese bread, cut into appetizer-size serving pieces.

View More Recipes

Southwest Shrimp Cocktail

with Italian Dressing & Marinade

Southwest Caesar Artichoke Dip

with Creamy Caesar Dressing

Mediterranean Garden Salad

with Balsamic Italian Dressing

Mandarin Cole Slaw

with Cheese & Garlic Italian

Club House Sandwich

with Cheese Fantastico Dressing

Chicken Saute Au Gratin

with Italian Dressing & Marinade

Chicken Caesar Wraps with Veggies

with Creamy Caesar Dressing

Bernstein’s Marinated Mushrooms

with Italian Dressing & Marinade

Bernstein’s Glazed Barbecue Sauce

with Balsamic Italian Dressing

Antipasto DiCarne

with Italian Dressing & Marinade