{soups-salads-and-salad-dressings} The Antipasto Platter

 

The Antipasto Platter

1 can (15 ounces) garbanzo beans

1 bottle (8 ounces) Italian salad dressing

1 can (8 ounces) pitted ripe olives, chilled

1 can (16 ounces) tiny whole beets, chilled

1 can (11 ounces) hot green cherry peppers, chilled

2 jars (6 ounces each) marinated artichoke hearts, chilled

Celery sticks

Drain beans; place beans in glass jar. Pour salad dressing over beans. Cover; refrigerate at least 8 hours, stirring occasionally. Just before serving, drain beans, olives, beets, peppers and artichoke hearts. Cut beets into halves. Arrange vegetables in separate sections on platter.

Makes 6 to 8 servings.  Enjoy.

 

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