LEMON-VINAIGRETTE MARINATED ANTIPASTO

LEMON-VINAIGRETTE MARINATED ANTIPASTO image

Yield 12-14 appetizer servings

Number Of Ingredients 13

1 pound fresh green beans, trimmed
1 (8-oz.) package feta cheese, cubed
1 (8-oz.) jar pitted kalamata olives, rinsed and drained
1 (6-oz.) jar pitted large Spanish olives, rinsed and drained
1 (16-oz.) jar pickled okra, drained
1 (12-oz.) jar roasted red pepper, drained and cut into thing strips
1 (10-oz) log goat cheese
1 1/2 cups olive oil-and-vinegar dressing
1 teaspoon sugar
1/4 teaspoon grated fresh lemon rind
1/4 cup fresh lemon juice
1 (5-oz.) package sliced hard salami (optional)
Garnish: lemon wedges

Steps:

Cook green beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Arrange green beans, feta cheese, and next 5 ingredients in a 13- x 9-inch baking dish, keeping each ingredient separate from the others. Whisk together dressing and next 5 ingredients. Drizzle evenly over ingredients. Cover and chill 2 hours. Transfer marinated ingredients to a large serving platter. Add salami to platter, if desired. Garnish platter, if desired. Yield: 12-14 appetizer serrvings.

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