Raw Vegetable Antipasto Recipe
Ingredients
1 tomato, peeled and thinly sliced
1 cup cauliflowerets
1 cup broccoli buds
1 cucumber, sliced
1 zucchini, cut into sticks
1 carrot, cut into sticks
1 onion slice, separated into rings
1/2 cup olive oil
3 tablespoons wine vinegar
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4. teaspoon pepper
Bibb lettuce leaves
1/2 cup pitted ripe olives
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.
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