Raw Vegetable Antipasto
|Tomato||1 , peeled and thinly sliced|
|Cauliflowerets||1 Cup (16 tbs)|
|Broccoli buds||1 Cup (16 tbs)|
|Cucumber||1 , sliced|
|Zucchini||1 , cut into sticks|
|Carrot||1 , cut into sticks|
|Onion slice||1 , separated into rings|
|Olive oil||1⁄2 Cup (8 tbs)|
|Wine vinegar||3 Tablespoon|
|Dried oregano||1 Teaspoon, crushed|
|Pitted ripe olives||1⁄2 Cup (8 tbs)|
In shallow dish combine tomato, cauliflowerets, broccoli, cucumber, zucchini, carrot, and onion rings.
To make dressing, in screw-top jar combine olive oil, wine vinegar, oregano, salt, and pepper.
Cover and shake to mix well.
Pour dressing over the vegetables in dish.
Cover and refrigerate 2 to 3 hours, spooning dressing over vegetables occasionally.
Arrange vegetables on lettuce-lined platter.
Garnish the center of the salad with ripe olives.