Changes: I used baby (instead of grated) carrots that I marinated in a jar, overnight, along with the artichokes. I also let guests sprinkle cheese on their own. Addition: a mix of freshly marinated Italian vegetables that I picked up in my local supermarket. I prepared lettuce, red pepper, red onion and olives in advance and refrigerated them in sealed baggies. Then, when guests arrived, all I had to do was peel and slice the cucumber, toss everything into a large glass bowl and place it on the serving counter. I decided to serve the salad in place of hors d'oeuvres--and it was a major success. Very pretty and extremely tasty!
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Changes: I used baby (instead of grated) carrots that I marinated in a jar, overnight, along...