Vegetable Antipasto Salad Recipe Recipe

Name: Vegetable Antipasto Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic, chopped; 1/4 c. fresh lemon juice; 1 tbsp. extra virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 sm. carrots, peeled and thinly sliced on the diagonal; 1 sm. zucchini, peeled and sliced on the diagonal into matchstick strips; 1/4 pound broccoli florets; 6 tiny red potatoes, quartered; 1/4 pound fresh green beans; 1/2 red onion, cut into rings; 6 plum tomatoes, quartered

Servings: persons

1 clove garlic, chopped
1/4 c. fresh lemon juice
1 tbsp. extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 sm. carrots, peeled and thinly sliced on the diagonal
1 sm. zucchini, peeled and sliced on the diagonal into matchstick strips
1/4 pound broccoli florets
6 tiny red potatoes, quartered
1/4 pound fresh green beans
1/2 red onion, cut into rings
6 plum tomatoes, quartered

1
In a covered jar, combine garlic, lemon juice, extra virgin olive oil, salt and pepper.
2
Set aside.
3
In a steamer over boiling water, steam vegetables, one type at a time, just till crisp-tender: carrots, zucchini and broccoli about 2 min each; potatoes and green beans about 6-10 min each.
4
As each vegetable is cooked, remove t a 13 x 9 x 2 inch glass casserole dish.
5
Tuck onion rings and tomatoes among vegetables as garnish.
6
Refrigerateat least 3 hrs.
7
Just before serving, toss with dressing.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 clove garlic, chopped, 1/4 c. fresh lemon juice, 1 tbsp. extra virgin olive oil, 1/2 teaspoon salt, and more.

Yes, Vegetable Antipasto Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Antipasto Salad Recipe

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