Ingredients Edit

Directions Edit

  1. To make vinaigrette, in bowl whisk oil, water, vinegar, mint, mustard, honey, garlic, salt and pepper.
  2. To serve antipasto, arrange remaining ingredients, dividing equally, on individual serving plates (or arrange on platter).
  3. Spoon vinaigrette over antipasto.
  4. Serve immediately. Yield: 6 appetizer or 4 luncheon serving.
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