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Vegetable Antipasto Salad

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  15 Minutes
Total Time:  2 Hours 15 Minutes
  Makes 8 side-dish or appetizer servings
Cover and chill the leftover marinade to use as a salad dressing or as a marinade another time. It may be stored in the refrigerator for up to 2 weeks. If you use it to marinate poultry or meat, discard after using.
For the Salad:
1 cup whole green beans or sugar snap peas (about 4 ounces)
8 baby carrots or turnips, peeled
1 large red, yellow, or orange sweet bell pepper, cut into 1/2-inch-wide strips
1 cup broccoli or cauliflower flowerets
1 small red onion, cut into thin wedges
1 cup quartered mushrooms (3 ounces)
1/2 cup pitted ripe olives
For the Marinade:
1 cup white wine vinegar
2/3 cup olive oil or vegetable oil
1 tablespoon capers, drained
1 tablespoon sugar
1 teaspoon dried Italian seasoning, crushed
1 1/2 teaspoons minced fresh dill or 1/2 teaspoon dried dillweed, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
For the Garnish:
lettuce leaves
Vegetable Antipasto Salad Recipe at
Place the beans, if using, in a steamer basket over boiling water, cover, and steam for 5 minutes. Add sugar snap peas, if using, baby vegetables, sweet pepper, and broccoli or cauliflower; cover and steam for 3 minutes. Remove steamer from pan; rinse vegetables in cold water. Drain well. In a nonaluminum bowl combine steamed vegetables, onion, mushrooms, and olives.

In a screw-top jar combine vinegar, oil, capers, sugar, Italian seasoning, dillweed, salt, and pepper. Cover and shake well to mix. Pour mixture over vegetables, stirring to coat. Cover and chill for 2-24 hours.

Drain vegetables, reserving marinade. Serve on a lettuce-lined platter.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 side-dish or appetizer servings
Calories: 74
Sodium: 238mg
Fiber: 2g
Carbohydrates, Total: 6g
Protein: 1g
% Cal. from Fat: 73%
Fat. Total: 6g
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