Antipasto Salad with Potatoes

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.

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Nutrition Information

Antipasto Salad with Potatoes

Servings per Recipe: 4

Amount per Serving

Calories:  76

Calories from Fat:  

Total Fat:  4g

Saturated Fat:  


Sodium:  120mg

Carbohydrates:  6g

Dietary Fiber:  2g

Protein:  1g

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