Antipasto Salad Recipe
Ingredients
| 1 small head cauliflower, separated into florets | ||
| Water | 2 Tablespoon | |
| 3 medium carrots, cut into thin sticks | ||
| Red-leaf lettuce | ||
| 3 small zucchini, thickly sliced on the diagonal | ||
| Frozen artichoke hearts package | 1 | |
| 8 ounces reduced-fat Gouda cheese, cubed | ||
| Tomatoes | 2 Medium, cut into wedges | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Red wine vinegar | 1/4 Cup (16 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.
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.
Chef
