salad dressings - Bernstein's Italian, Ranch, and Balsamic Italian dressings

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Antipasto DiCarne

  • 1 1/2 cups thin-sliced or diced cooked beef
  • 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

Combine meat (can also use lamb or pork), dressing and mushrooms and marinate 2 hours. Pour off marinade and retain. On a large platter, arrange meat and mushrooms, along with remaining ingredients in an attractive design. Spoon remaining dressing back over all, pouring off any excess. Garnish with parsley sprigs and chill. Serve with hot garlic and cheese bread, cut into appetizer-size serving pieces. Serves 4-6. Variation: Substitute cooked chicken or turkey for meat and marinate for only 10 minutes.

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