Antipasto Salad

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* Exported from MasterCook *

 

Antipasto Salad

 

Recipe By : Pasta East to West by Nava Atlas, page 193

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large broccoli bunch

cut into large bite-size pieces and

florets

1 cup baby carrots

3 large celery stalks -- halved lengthwise

up to 4

and cut into approximately 3-inch sections

Good-quality low-fat vinaigrette -- as needed

(about 1/2 cup)

Canned or jarred marinated mushrooms

OR artichoke hearts -- as desired

6 ounces jarred roasted red peppers -- up to 8 ounces

drained and cut into strips

4 ounces green or black cured olives -- or a mixture (about)

1 cup pepperoncini -- about

or as desired

8 ounces fresh mozzarella slices or balls -- (about)

8 ounces vegetarian " deli slices "

 

6 to 8 servings

 

What more fitting way to precede an Italian-style pasta meal than with an

antipasto salad? There really is no set formula or specific amounts for

either preparing or presenting this well-loved appetizer/salad. Amounts

given here are meant only as guidelines. But do think of balancing

piquant, marinated and mild flavors, and feel free to substitute other

appetizing items.

 

Bring plenty of water to a boil in a large pot. Add the broccoli, carrots,

and celery, and blanch for 1 minute. Drain and rinse under cool water,

then drain well again. Combine in a mixing bowl with enough vinaigrette to

moisten, and toss well.

 

Arrange the vegetables and all the remaining ingredients attractively on

one or two serving platters. Serve at once.

 

Calories: 215, Carbohydrate: 12 g, Total Fat: 13 g, Cholesterol: 40 g,

Protein: 11 g, Sodium: 750 mg

 

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