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Antipasto Platter
1 can (15oz) garbanzo beans
1 bottle (8oz) italian salad dressing
1 can (8oz) pitted ripe olives, chilled
1 can (16oz) tiny whole beets, chilled
1 can (11 oz) hot green cherry peppers, chilled
2 jars (6oz each) marinated artichoke hearts, chilled
celery sticks
6-8 servings
Drain beans; place beans in glass jar.
Pour salad dressing over beans.
Cover; refrigerate at least 8 hours, stirring occasionally.
Just before serving, drain beans, olives, beets, peppers and artichoke hearts.
Cut beets into halves.
Arrange vegetables in separate sections on platter.
1 can (15oz) garbanzo beans
1 bottle (8oz) italian salad dressing
1 can (8oz) pitted ripe olives, chilled
1 can (16oz) tiny whole beets, chilled
1 can (11 oz) hot green cherry peppers, chilled
2 jars (6oz each) marinated artichoke hearts, chilled
celery sticks
6-8 servings
Drain beans; place beans in glass jar.
Pour salad dressing over beans.
Cover; refrigerate at least 8 hours, stirring occasionally.
Just before serving, drain beans, olives, beets, peppers and artichoke hearts.
Cut beets into halves.
Arrange vegetables in separate sections on platter.
