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Antipasto Salad

Ingredients
  Leaf lettuce/Bibb lettuce 3 Cup (48 tbs), torn into small pieces
  Tomatoes 2 Small, quartered
  Fresh cauliflower 1 Cup (16 tbs), cut in bite-size pieces
  Grated carrot/Carrots - 2 cut into thin strips 1⁄2 Cup (8 tbs)
  Black olives 1⁄2 Cup (8 tbs), pitted
  Eggs 2 , hard boiled
  Cooked garbanzo beans 1⁄2 Cup (8 tbs)
  Provolone cheese slice 4 , cut into strips
  Onion 1 Small, sliced
For marinade
  Olive oil/Sunflower oil 1⁄2 Cup (8 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Sea salt 1⁄2 Teaspoon
  Oregano 1 Pinch
  Garlic 1 Clove (5 gm)
Directions

GETTING READY
1.Make a mixture of olive or safflower oil, vinegar, sea salt, oregano and garlic.
2.Dip cauliflower, olives, onions and garbanzo beans in this mixture and refrigerate overnight or for 8 hours.

MAKING
3.Drain and keep aside the marinade.
4.Take lettuce leaves and arrange the veggies on it.
5.Add cheese to it and toss well.
6.Drizzle the marinade or Italian dressing on the top.

SERVING
7.Serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Tomato
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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