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Vegetable Antipasto Salad Recipe

Vegetable Antipasto Salad Recipe - 8 servings


1 clove garlic, minced

1/4 cup fresh lemon juice

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

4 small carrots, peeled and thinly sliced on the diagonal

1 small zucchini, peeled and sliced on the diagonal into matchsticks strips

1/4 pound broccoli florets

6 tiny red potatoes, quartered

1/4 pound fresh green beans

1/2 red onion, cut into rings

6 plum tomatoes, quartered


In a covered jar, combine garlic, lemon juice, olive oil, salt and pepper. Set aside. In a steamer over boiling water, steam vegetables, one type at a time, just until crisp-tender, carrots, zucchini and broccoli about 2 minutes each, potatoes and green beans about 6-10 minutes each. As each vegetable is cooked, remove to a 13 x 9 x 2-inch glass casserole dish. Tuck onion rings and tomatoes among vegetables as garnish. Chill at least 3 hours. Just before serving, toss with dressing.

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