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Raw Vegetable Antipasto Recipe |
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Ingredient 1 tomato, peeled and thinly sliced 1 cup cauliflower flowerets 1 cup broccoli buds 1 cucumber, sliced 1 zucchini, cut into julienne strips 1 carrot, cut into julienne strips 1 small onion, sliced and separated into rings 1/2 cup olive oil or salad oil 1/4 cup wine vinegar 1/2 tsp dried oregano, crushed 1/4 tsp salt 1/4 tsp garlic salt lettuce leaves 1/2 cup pitted ripe olives
Method In a shallow dish combine tomato, cauliflower floweret, broccoli, zucchini, cucumber, carrot, and onion rings. To make dressing, in a screw-top jar combine oil, wine vinegar, oregano, salt, garlic salt, and 1/4 tsp pepper. Cover and shake to combine thoroughly. Pour dressing over the vegetables in dish. Cover and chill 2 to 3 hours, spooning dressing over vegetables occasionally. Drain. Serve vegetables on a lettuce-lines platter. Garnish the center of the salad with ripe olives. Makes 4 to 6 side-dish servings or 8 to 10 appetizer servings.
Per 1/4 serving: 15 g carbohydrates, 355 calories, 33 g fat, 4 g Protein, 488 mg sodium
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