Recipe: Marinated Antipasto for John

Marinated Antipasto
Categories: Appetizers
Yield: 12 Servings

2 cups Fresh Baby Carrots
1/2 cup Olive Oil
1/3 cup Tarragon Vinegar
1 tbsp Sugar
2 tbsp Water
3 cl Garlic, minced
6 drops Hot Pepper Sauce
1 pkg Italian Salad Dressing Mix
2 medium Onions, sliced into rings
8 oz Quartered Fresh Mushrooms
1 medium Zucchini, cut in 1/2' slices
Leaf Lettuce
5 oz Thinly Sliced Salami

In a medium saucepan, bring 1/2 cup water to a boil. Add carrots; cover and cook over medium heat for 5 minutes or until carrots are crisp-tender. Drain; rinse with cold water to cool.

In a small bowl or jar with tight-fitting lid, combine oil, vinegar, sugar, water, garlic, hot pepper sauce, and salad dressing mix; mix or
shake well.

In a large bowl, combine carrots, onions, mushrooms, and zucchini. Pour dressing over vegetables; toss gently. Cover, refrigerate at least 2 hours or overnight.

To serve, arrange drained vegetables on lettuce-lined serving tray. Cut salami slices in half; roll into cones. Insert salami cones around base of vegetables.