Antipasto Salad

By michaelmeiner

Ingredients

• 1/2 head cauliflower -- Cut into florets
• 1/2 cup artichoke hearts
• 1 large onion -- sliced
• 1/2 cup baby corn
• 1/2 cup hot green chili peppers
• 1/2 cup sliced carrots
• 1/2 cup chopped celery
• 1/2 cup chopped green olives
• 1/2 cup black olives
• 2 teaspoons drained capers
• 1/4 cup red wine vinegar
• 3/4 cup olive oil
• 1 clove garlic -- crushed
• 1/4 teaspoon black pepper

Details

Servings 1

Preparation

Step 1

Combine all the vegetables in a large bowl. Combine the vinegar, olive oil, garlic, and pepper and pour over vegetables. Let the salad marinate in the refrigerator for 48 hours before serving.