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Mediterranean Antipasto Recipe

Mediterranean Antipasto Recipe - 6 servings


1/3 pound fresh asparagus

1/3 pound fresh green beans

1/4 cup fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon salt or to taste

1/4 teaspoon black pepper

1 head red leaf lettuce

1 8-ounce can garbanzo beans, drained and rinsed

2 ounces part-skim mozzarella cheese, cut into julienne strips


In a steamer over boiling water, steam asparagus and then green beans until just crisp-tender. In a jar with cover, combine lemon juice, olive oil, salt and pepper. Pour over asparagus and green beans while vegetables are still warm. Just before serving, drain marinade from vegetables. Arrange leaf lettuce over small serving platter. Mound asparagus, green beans, garbanzo beans and cheese over top.

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