Antipasto Salad
Makes 6 1-cup servings
The vegetables in this salad are steamed until they are just tender, then marinated in a vinaigrette dressing. This salad is delicious hot or cold.
1
red potato, scrubbed
1
carrot, sliced
1
cup
fresh or frozen
Italian green beans
1
cup
cauliflower florets
1
small
red bell pepper, seeded and sliced or diced
2
tablespoons
finely
chopped fresh parsley
2
tablespoons
balsamic vinegar
1
tablespoon
seasoned rice vinegar
1
tablespoon
olive oil
1
tablespoon
lemon juice
2
teaspoons
apple juice concentrate
2
garlic cloves
1
teaspoon
stone-ground or
Dijon mustard
1/4
teaspoon
salt
1/4
teaspoon
black pepper
Dice potato and steam with carrot over boiling water until just tender, about 10 minutes. Place in a salad bowl.
Steam green beans and cauliflower until just tender, 7 to 8 minutes. Add to salad bowl.
Add bell pepper and parsley.
In a small bowl, whisk together vinegars, oil, lemon juice, apple juice concentrate, garlic, mustard, salt, and black pepper. Pour over vegetables and toss to mix.
Serve immediately or chill before serving.
Per 1-cup serving
- Calories: 72
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Calories from Fat: 31.3%
- Cholesterol: 0 mg
- Protein: 1.5 g
- Carbohydrates: 11.8 g
- Sugar: 3.5 g
- Fiber: 2.5 g
- Sodium: 160 mg
- Calcium: 27 mg
- Iron: 1 mg
- Vitamin C: 39.3 mg
- Beta Carotene: 1119 mcg
- Vitamin E: 0.7 mg
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.
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