You are here

Raw Vegetable Antipasto

Chef.at.Home's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bibb lettuce 1
  Pitted ripe olives 1⁄2 Cup (8 tbs)
Directions

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.
Drain.
Arrange vegetables on lettuce-lined platter.
Garnish the center of the salad with ripe olives.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

Rate It

Your rating: None
3.96579
Average: 4 (19 votes)