antipasto salad

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* Exported from MasterCook *

 

Antipasto Salad

 

Recipe By :Jennifer Raymond

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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2 large red potatoes -- scrubbed

2 cups sliced carrots

2 cups frozen Italian green beans

2 cups cauliflower florets

1 red bell pepper -- sliced or diced

1/4 cup finely chopped parsley

1/4 cup balsamic vinegar

2 tablespoons fresh lemon juice

2 tablespoons seasoned rice vinegar

1 tablespoon apple juice concentrate

2 garlic cloves -- crushed

2 teaspoons mustard

(dijon or stone ground)

1/2 teaspoon salt

1/4 teaspoon black pepper

 

1. cut the potatoes into wedges and steam with the carrots over boiling water

until just tender, about 10 minutes. Place in a salad bowl. Steam the green

beans and cauliflower until just tender (7 minutes). Add to the salad bowl along

with the bell pepper and parsley.

 

2. Mix the remaining ingredients together; pour over vegetables and toss to mix.

Serve warm or chilled.

 

Description:

" Steamed vegetables marinated in a vinaigrette. Hot or cold. "

Source:

" Turn off the Fat Genes by Neal Barnard, recipes by Jennifer Raymond "

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Per Serving (excluding unknown items): 58 Calories; trace Fat (4.0% calories

from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

171mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 3569 0 0 0 0 0 0 0 0 0 0 0 0