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Raw Vegetable Antipasto's picture
  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)

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1395 Calories from Fat 1096

% Daily Value*

Total Fat 125 g193%

Saturated Fat 15.5 g77.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1835.6 mg76.5%

Total Carbohydrates 66 g22.2%

Dietary Fiber 15 g59.8%

Sugars 22.1 g

Protein 19 g37%

Vitamin A 369.9% Vitamin C 577.9%

Calcium 39.6% Iron 52.9%

*Based on a 2000 Calorie diet

Raw Vegetable Antipasto Recipe