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
Ingredients
- 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
Reviews
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.