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Рецепт Vegetable Antipasto Salad
by CookEatShare Cookbook

Vegetable Antipasto Salad
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  Порций: 4

Ингредиенты

  • 1 clove garlic, chopped
  • 1/4 c. fresh lemon juice
  • 1 tbsp. extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 sm. carrots, peeled and thinly sliced on the diagonal
  • 1 sm. zucchini, peeled and sliced on the diagonal into matchstick strips
  • 1/4 pound broccoli florets
  • 6 tiny red potatoes, quartered
  • 1/4 pound fresh green beans
  • 1/2 red onion, cut into rings
  • 6 plum tomatoes, quartered

Инструкции

  1. In a covered jar, combine garlic, lemon juice, extra virgin olive oil, salt and pepper. Set aside.
  2. In a steamer over boiling water, steam vegetables, one type at a time, just till crisp-tender: carrots, zucchini and broccoli about 2 min each; potatoes and green beans about 6-10 min each. As each vegetable is cooked, remove t a 13 x 9 x 2 inch glass casserole dish.
  3. Tuck onion rings and tomatoes among vegetables as garnish. Refrigerateat least 3 hrs. Just before serving, toss with dressing. Makes 8 servings.