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Italian Antipasto Salad With A Wisconsin Flair


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parmesan Cream Dressing:

2 egg yolks

1/4 cup white wine vinegar

1 teaspoon crushed basil, oregano or thyme

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon white pepper

2 cups dairy sour cream

1/2 cup (1 1/2 ounces) grated Wisconsin parmesan cheese

salad Bowl:

1 clove garlic

1 head escarole

1 head romaine

1 1/2 cups cooked macaroni


1 can (8 ounces) artichoke hearts

1 can (8 ounces) ripe olives

1 can (4 ounces) button mushrooms

1 can (4 ounces) pimentos

1 can (4 ounces) sardines

1 can (2 ounces) anchovies

1/2 cup oil and vinegar dressing

cherry tomatoes

green onions

2 to 3 hard-cooked eggs, quartered


8 ounces sliced Wisconsin provolone cheese

1 tablespoon capers

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