Celebration Antipasto Recipe

1
Celebration Antipasto Recipe
Celebration Antipasto Recipe photo by Taste of Home
Publisher Photo

Celebration Antipasto Recipe

Read Reviews
1
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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.
Originally published as Celebration Antipasto in Taste of Home December/January 1997, p53

Nutritional Facts

1/2 cup: 72 calories, 7g fat (0 saturated fat), 0 cholesterol, 10mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 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
  1. 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.
Originally published as Celebration Antipasto in Taste of Home December/January 1997, p53

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craigsuem User ID: 992681 34873
Reviewed Aug. 17, 2012

"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."

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