Great (& Healthy) Antipasto Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Received this in email from . Seems like a full-flavored but light version of a really satisfying vegie combo. The email reports this salad provides 350% of your daily Vitamin A requirement per serving! Also nice is that it can marinate in your fridge for a week & just get tastier - some for now & more for later! They report a serving to be 116 grams (59 calories per their serving) ... don't know how this translates so I am guessing at 4 servings. The site is an interesting source of info about nutrition & food choices presented in easy to understand ways. Ingredients:
2 cups carrots, turned |
1 1/2 cups celery, thick sliced |
1 cup fennel bulb, fresh sliced |
2 tablespoons kalamata olives, rinsed and quartered |
2 tablespoons capers, rinsed |
1 1/2 teaspoons mixed italian herbs, dried |
2 garlic cloves, pressed |
2 teaspoons dijon mustard |
1 teaspoon honey |
1/4 teaspoon salt |
1/4 teaspoon black pepper, cracked |
1 1/2 tablespoons lemon juice, fresh |
extra virgin olive oil, to taste |
Directions:
1. Press garlic and let sit for 5 minutes to enhance its health-promoting benefits.
2. Bring water to boil in steamer and add carrots and steam for 4 minutes. Add celery and fennel and steam for just 1 more minute.
3. Remove from heat and place in a bowl with capers and olives.
4. Whisk all dressing ingredients together, drizzling olive oil at end a little at a time.
5. Toss with vegetables and marinate for at least 15 minutes before serving.
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