| | | | Antipasto Pilaf Salad Recipe | | |
| Yield: 22
*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
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Tasting Serving (4)
24 Servings
Resized (xx) Servings
| Ingredients |
Quantities |
Instructions |
| Rice Pilaf Mix |
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To hotel pan, add 12 cups of hot water, 2 oz of butter or margarine (optional), and contents of package. Stir thoroughly; then cover tightly with foil or other style cover. Place into oven preheated to 400 ºF and bake for 30-35 minutes or until rice is cooked. Do not over cook. When rice is cooked remove from oven and let stand for 5 minutes. Cool rice completely in refrigeration. Stir in artichoke hearts, salami, cheese, roasted peppers, and olives. Toss the salad with the olive oil and red wine vinegar and season to taste with Mediterranean Sea Salt. |
| hot water |
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| artichoke hearts, grained and quartered |
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| salami, cubed |
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| provolone, cubed |
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| olives,chopped |
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| roasted red peppers, diced |
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| olive oil |
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| red wine vinegar |
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| Sea Salt, Mediterranean Spiced |
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| Ingredients |
Quantities |
Instructions |
| Rice Pilaf Mix |
1 package |
To hotel pan, add 12 cups of hot water, 2 oz of butter or margarine (optional), and contents of package. Stir thoroughly; then cover tightly with foil or other style cover. Place into oven preheated to 400 ºF and bake for 30-35 minutes or until rice is cooked. Do not over cook. When rice is cooked remove from oven and let stand for 5 minutes. Cool rice completely in refrigeration. Stir in artichoke hearts, salami, cheese, roasted peppers, and olives. Toss the salad with the olive oil and red wine vinegar and season to taste with Mediterranean Sea Salt. |
| hot water |
12 cups |
| artichoke hearts, grained and quartered |
3 cups |
| salami, cubed |
1 1/2 cups |
| provolone, cubed |
1 1/2 cups |
| olives,chopped |
3/4 cup |
| roasted red peppers, diced |
1 cup |
| olive oil |
1/2 cup |
| red wine vinegar |
1/4 cup |
| Sea Salt, Mediterranean Spiced |
1 tbsp |
| Ingredients |
Quantities |
Instructions |
| No Resize Selected |
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