You are here

Antipasto Salad

Microwaverina's picture
Ingredients
  Cauliflower head 1 Small, separated into florets
  Water 2 Tablespoon
  Carrots 3 Medium, cut into thin sticks
  Red leaf lettuce 1
  Zucchini 3 Small, thickly sliced on the diagonal
  Frozen artichoke hearts 9 Ounce (1 Package)
  Low fat gouda cheese 8 Ounce, cubed
  Tomatoes 2 Medium, cut into wedges
  Olive oil 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Soy sauce 1 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Red onion 1 Small, minced
Directions

In a shallow 9" X 9" casserole, combine the cauliflower and water.
Cover and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 3 minutes.
Add the carrots.
Cover and microwave on high for 3 to 5 minutes, or until crisp-tender.
Remove with a slotted spoon and place in a colander.
Rinse with cold water and drain well.
Place the lettuce on a serving platter.
Arrange the cauliflower and carrots on the lettuce.
Add the zucchini to the water remaining in the casserole.
Cover and microwave on high for 1 minute.
Stir, cover, and microwave on high for 1 to 2 minutes, or until crisp-tender.
Transfer to a colander, rinse with cold water, and drain well.
Add to the platter.
Place the artichoke hearts in the casserole.
Cover and microwave on high for 2 minutes.
Stir, cover, and microwave on high for 1 to 3 minutes, or until thawed.
Transfer to a colander, rinse with cold water, and drain well.
Add to the platter, along with the Gouda and tomatoes.
In a small bowl, whisk together the oil, vinegar, soy sauce, oregano, marjoram, and pepper.
Stir in the onions.
Spoon over the vegetables.
Serve at room temperature.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Salad
Ingredient: 
Artichoke

Rate It

Your rating: None
4.25625
Average: 4.3 (16 votes)