Antipasto For A Crowd: The Best Antipasto For A Crowd Recipe from Cook'n

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	Antipasto For A Crowd

Serves: 16

Prep Time: Ready in 6-24 hours
Carbohydrate Count: 5g per serving

   20 mushrooms medium, halved
   1 9-ounce jar pickled garden salad mix,* well drained
   1 6-ounce jar marinated artichoke hearts undrained
   1 3 1/2-ounce can olives pitted ripe medium, drained
   1/3 cup tomato sauce
   3 tablespoons green onions thinly sliced
   2 tablespoons lemon juice
   1 1/2 teaspoons pimientos sliced
   1 teaspoon splenda
   1/8 teaspoon garlic salt

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1. At least 6 1/2 hours or up to 24 hours before serving:

2. In a 1 1/2 -quart glass bowl, combine mushrooms, salad mix, artichoke hearts with liquid, olives, tomato sauce, green onions, lemon juice, pimiento, splenda and garlic salt until well mixed. Cover and refrigerate at least 6 hours or up to 24 hours, stirring several times.

3. To serve, drain and transfer vegetables to a glass or ceramic serving dish. Serve with picks.

* Pickled garden salad mix can be found with the pickles or in the specialty section of your supermarket.

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