Raw Vegetable Antipasto Recipe
Ingredients
| 1 tomato, peeled and thinly sliced | ||
| Cauliflowerets | 1 Cup (16 tbs) | |
| 1 cup broccoli buds | ||
| Cucumber | 1 , sliced | |
| Zucchini | 1 | |
| Carrot | 1 | |
| Onion | 1 , separated into rings | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Wine vinegar | 3 Tablespoon | |
| Dried oregano | 1 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| 1/4. teaspoon pepper | ||
| Bibb lettuce leaves | ||
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
Directions
In shallow dish combine tomato, cauliflowerets, broccoli, cucumber, zucchini, carrot, and onion rings.
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.
Drain.
Arrange vegetables on lettuce-lined platter.
Garnish the center of the salad with ripe olives.
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.
Drain.
Arrange vegetables on lettuce-lined platter.
Garnish the center of the salad with ripe olives.
Chef
