Guest guest Posted May 11, 2002 Report Share Posted May 11, 2002 * Exported from MasterCook * Antipasto Salad Recipe By :Jennifer Raymond Serving Size : 8 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 " - - - - - - - - - - - - - - - - - - - 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 Quote Link to comment Share on other sites More sharing options...
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