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Celebration Antipasto

In this simple recipe, a colorful combination of vegetables is tossed with a specially seasoned dressing. It makes a nice accompaniment to many meals.—Audrey Thibodeau, Gilbert, Arizona
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    16 servings


  • 1 medium cucumber, halved and sliced
  • 1 medium zucchini, julienned
  • 1 medium carrot, julienned
  • 1 medium red onion, sliced
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 1/8 teaspoon celery salt


  • In a bowl, combine the vegetables and olives if desired. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss. Chill for 3 hours. Serve in a lettuce-lined bowl with a slotted spoon.

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  • craigsuem
    Aug 17, 2012

    Wow, this is fabulous, full of flavor, and would make an excellent dish to take to a potluck. I added the entire (small) head of cauliflower, and broccoli (about 3 1/2 cups each) and about 3/4 cup of celery to increase the amount of vegetable to the amount of oil, thus making each serving just a little lower in fat and calories.