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Celebration Antipasto Recipe

Celebration Antipasto Recipe photo by Taste of Home

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In this simple recipe, a colorful combination of vegetables is tossed with a specially seasoned dressing. It makes a nice accompaniment to many meals.—Audrey Thibodeau, Gilbert, Arizona

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Celebration Antipasto Recipe

Prep: 10 min. + chilling

Yield: 16 Servings

10 10

Ingredients

1 medium cucumber, halved and sliced
1 medium zucchini, julienned
1 medium carrot, julienned
1 medium red onion, sliced
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1/8 teaspoon celery salt

Directions

In a bowl, combine the vegetables and olives if desired. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss. Chill for 3 hours. Serve in a lettuce-lined bowl with a slotted spoon. Yield: 16 servings.

Diabetic Exchanges: One 1/2-cup serving (prepared without olives and salt) equals 1 vegetable, 1 fat; also 72 calories, 10 mg sodium, 0 cholesterol, 2 gm carbohydrate, 1 gm protein, 7 gm fat.

Originally published as Celebration Antipasto in Taste of Home December/January 1997, p53

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Celebration Antipasto

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(1-1) of 1 reviews

Reviewed on Aug. 17, 2012 by craigsuem

Wow, this is fabulous, full of flavor, and would make an excellent dish to take to a potluck. I added the entire (small) head of cauliflower, and broccoli (about 3 1/2 cups each) and about 3/4 cup of celery to increase the amount of vegetable to the amount of oil, thus making each serving just a little lower in fat and calories.