Makes 4 servings
This is salad can be served hot, cold, or at room temperature. The vegetables are lightly steamed (cooked indirectly, over boiling water) until they’re just tender – and their colors are at their brightest. Then the steamed vegetables are marinated in a balsamic vinaigrette dressing.
- 1 carrot, sliced
- 1 large red potato, scrubbed and diced
- 1 cup Italian green beans, fresh or frozen
- 1 cup cauliflower florets
- 1 small red bell pepper, sliced
- 2 tablespoons fresh parsley, finely chopped
- 1/4 cup capers, drained
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons apple juice concentrate
- 2 garlic cloves, pressed
- 1 teaspoon Dijon mustard
- Pinch of salt (1/4 teaspoon)
- Pinch of pepper (1/4 teaspoon)
First, steam the carrots and potatoes 8-10 minutes, until just tender, and pour into a large salad bowl. Next, steam the green beans and cauliflower 6-8 minutes, until just tender, and add to the salad bowl. Add the pepper slices, capers and chopped parsley. Whisk together the vinegar, oil, lemon juice, apple juice concentrate, garlic, mustard, salt and pepper in a small bowl. Pour the dressing over the vegetables and toss well to mix. Can be served immediately or refrigerated to serve later.
Antipasto Salad with Potatoes
Servings per Recipe: 4Amount per Serving
Calories from Fat:
Total Fat: 4g
Dietary Fiber: 2g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.