marinated antipasto platter

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* Exported from MasterCook *

 

Marinated Antipasto Platter

 

Recipe By :Vibrant Life Online

Serving Size : 15 Preparation Time :0:00

Categories : Appetizers Loma Linda

 

Amount Measure Ingredient -- Preparation Method

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2 cups fresh broccoli florets

2 cups fresh cauliflowerets

2 cups fresh mushrooms

2 cups baby corn on the cob

8 ounces herb-garlic low-calorie salad dressing

2 teaspoons snipped fresh dill weed

1/4 cup lemon juice

1/4 teaspoon salt

1 cup quartered marinated artichoke hearts -- drained

1/2 cup pimento-stuffed olives

1/2 cup ripe olives

2 cups small cherry tomatoes

 

Combine broccoli, cauliflower, mushrooms, and corn on the cob.

 

Make a dressing of bottled dressing, dill weed, lemon juice, and salt. Pour

dressing over vegetables. Toss well.

 

Refrigerate overnight to marinate. Just before serving, add artichoke hearts,

olives, and cherry tomatoes.

 

Serves: 15. Calories per serving: 75; protein: 2.1 grams; carbohydrate: 9.6

grams; fat: 4.0 grams; cholesterol: 0 milligrams.

 

Source:

" http://www.vibrantlife.com/ "

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Per Serving (excluding unknown items): 60 Calories; 3g Fat (48.4% calories from

fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 295mg

Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Meatless From The Mediterranean 2001 May/Jun

 

Nutr. Assoc. : 0 902512 0 2112 3993 3360 0 0 901409 4282 0 2557

 

 

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