Antipasto Salad Recipe

• 1/2 c. Salad oil
• 1/2 c. Red wine vinegar
• 2 Tbsp. Parsley, minced
• 3/4 c. Purple onion, minced
• 1 x Garlic clove, crushed
• 1/2 tsp Salt
• 1 tsp Sugar
• 1 dsh Tabasco sauce
• 2 x Green bell peppers, minced
• 4 x Ribs celery, minced
• 1 c. Stuffed olives, minced
• 1 c. Raw carrots, minced
• 1/2 lb Fresh mushrooms, minced
• 1 c. Pitted black olives, minced

1. This is my Mother-in-Law's recipe - and she can cook!
2. Mix everything together and chill overnight.
3. This makes a huge quantity, but seems to keep practically forever.
4. We originally served this on Muffelattas, but now we use it on any po-boy we can!
5. My father-in-law likes it served with a regular green salad, also.

salad oil, red wine vinegar, parsley, purple onion, garlic, salt, sugar, tabasco sauce, green bell peppers, celery, olives, carrots, fresh mushrooms, black olives

Taken from cookeatshare.com/recipes/antipasto-salad-65793 (may not work)