Joy's Antipasto Salad Recipe

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Joy's Antipasto Salad

Diane Carter


Learned this in a Cooking for Dummies class. Great, easy recipe to make. I've used a small vegetable tray. Can use as many vegetables as you would like, just add more mushrooms, artichokes and marinade. Sometimes I've add cubed ham, cheese and/or salami.

☆☆☆☆☆ 0 votes
a lot
15 Min
No-Cook or Other


1 c
baby carrots
1 c
celery, bite sized
1 c
any other firm raw vegies ( cherry tomatoes, broccoll, cauliflower, pea pods)
1/2 - 1 c
1/2 jar(s)
marinated mushrooms (appox 1-2 cups) including marinade
1/2 jar(s)
marinated artichoke hearts (large jar) including marinade


1Put raw vegies and olives in a container.
2Add marinated mushrooms and artichokes, pouring 1/2 the jar of each marinade into container.
3Let marinate for several hours or a day, if possible. Stir and serve drained. Can let it sit for longer the vegetables will taste better. Will last for a long time.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy