Salad, Antipasto

By

from Accuchef Cookbook

NOTES : From the Bull Cook and Authentic Historical Recipes and Practices cookbook by George Leonard Herter. This book is out of print (it was barely in print) but is filled with truths about the world (as George saw it anyway).

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  • 12

Ingredients

  • 1 Cup White Vinegar
  • 2/3 Cup Olive Oil
  • 1 Can Tomato Paste (12 Oz)
  • 1 Can Pimentos (4 Oz)
  • 1 Can Green Beans (8 Oz)
  • 1 Can Wax Beans (8 Oz)
  • 1 Jar Stuffed Green Olives (2 Oz)
  • 1 Can Sliced Carrots (4 Oz)
  • 1 Can Mushrooms (4 Oz)
  • 3 Dill Pickles, Chopped
  • 1 Can Tuna (6 Oz)

Preparation

Step 1

Combine vinegar, olive oil and tomato paste in a large pot and heat over medium until hot, remove and let cool. Cut vegetables into small pieces (if necessary) and add to the cooled mixture along with any juices in the cans. Add salt and pepper to taste. Divided into plastic storage bags for freezing.

Per Serving: 199 Cal (58% from Fat, 13% from Protein, 29% from Carb); 7 g Protein; 13 g Tot Fat; 2 g Sat Fat; 9 g Mono Fat; 15 g Carb; 5 g Fiber; 40 mg Calcium; 2 mg Iron; 483 mg Sodium; 6 mg Cholesterol

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