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Celebration Antipasto

 Celebration Antipasto
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
16 ServingsPrep: 10 min. + chilling

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.
Nutritional Facts: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.