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Italian Antipasto Salad with a Flair

Servings: 8


For Parmesan Cream Dressing:
2 egg yolks
1/4 cup white wine vinegar
1 teaspoon crushed basil, oregano or thyme
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
2 cups dairy Sour Cream
1/2 cup (1 1/2 ounces) grated Wisconsin parmesan cheese

For Salad Bowl:
1 clove garlic
1 head escarole
1 head romaine
1 1/2 cups cooked macaroni

For Antipasto:
1 can (8 ounces) artichoke hearts
1 can (8 ounces) ripe olives
1 can (4 ounces) button mushrooms
1 can (4 ounces) pimentos
1 can (4 ounces) sardines
1 can (2 ounces) anchovies
1/2 cup oil and vinegar dressing
Cherry tomatoes
Green onions
2 to 3 hard-cooked eggs, quartered
8 ounces sliced Wisconsin provolone cheese
1 tablespoon capers

Cooking Directions:

For dressing: Beat together egg yolks, vinegar, salt, mustard and pepper until thick. Carefully fold in sour cream and parmesan; chill.

For salad: Cut garlic and rub bowl. Break escarole and romaine into bowl. Toss in macaroni and chill while preparing antipasto.

For antipasto: Drain artichokes, olives, mushrooms, pimentos, sardines and anchovies. Place in a bowl, add oil and vinegar dressing and allow to marinate in refrigerator 1 to 2 hours. When ready to serve, drain off marinade, cut artichokes in half and arrange on chilled tray or platter along with mushrooms, sardines, anchovies, tomatoes, onions, eggs, radishes and provolone. Sprinkle capers over all. Serve with parmesan cream dressing and freshly ground black pepper.

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