Antipasti
Show: Semi-Homemade Cooking
Episode: At Ease Italian
Rate This RecipeRead users' reviews (12)
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Average Rating:
Total Reviews: 12
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By kathylovescooking
on March 29, 2012
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All the different favors made this salad delicious. I cut back on the dressing just because I didn't think it was needed. I will serve this again.
By monferreira_2256915
roselle, NJ
on May 13, 2010
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I am sorry this was a great salad.Some people are just a complete idiot did some one really try to eat this salad with the breadsticks and not a fork HELLO are you for real??!!
By cdidlott_7551365
Broomfield, CO
on August 14, 2007
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very good
By joneld_6234447
Paris, TX
on July 06, 2007
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The salad dressing was a terrible idea. It turned a "finger food" appetizer into, well, a SALAD. That wasn't what I was looking for.
By linsue56_6976291
PEORIA, IL
on March 05, 2007
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This was a hit with the family. I made it the same night as the Baked Spaghetti and made a full fledge Italian meal. Thanks so much for the recipe.
By elizabeth_young...
Basking Ridge, NJ
on February 26, 2007
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If she had put this on a platter that actually displayed the ingredients instead of stuffing everything into that small bowl it would of looked better appearance wise.
Next the fact that she drowns it in a dressing was a real turn off. Antipast needs only a little extra virgin olive oil "drizzled" on it. If anything. Totally not authentic!
By vignal4_7120123
Tacoma, WA
on January 26, 2007
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Great stuff! Tried it out on my wife.... VERY MUCH enjoyed! The next day tried some different variations.... MMMMMM!!!
By susanplytle_5322342
Marietta, GA
on January 18, 2007
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No authentic Italian would ever pour a sauce like this over good antipasto ingredients.
By dinergirls_5604341
Takoma Park, MD
on January 17, 2007
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What a great greek salad! I will also add here that my daughter has a dairy and wheat allergy, so it was nice to have a salad that you could interchange things if you need to and it still works. Instead of breadsticks and rolls of deli cheese and those little balls of mozzarella cheese, I used hard-boiled eggs and gluten-free biscuit crumbles.
We also sprinkled in some golden raisins to add some fiber and sweetness to it. Again, the perfect recipe to be able to make switch-outs for food allergies. Greek salads are good like that.
I wish she would do a show on different things you can make that have interchangeable parts for people like my daughter, who can't eat wheat or dairy. That would be so helpful -- then I could use whatever I have on hand and it would work!
By jc_5092653
Wilmington, NC
on January 16, 2007
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Tasted too much like a chefs salad for us. We were expecting something different and good.