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Raw Vegetable Antipasto Recipe
|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|
|Pitted ripe olives||1⁄2 Cup (8 tbs)|
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
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.