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Antipasto Salad I

Submitted by AHavlicek

YIELD

8 servings

PREP

35 min

COOK

10 min

READY

45 min

Ingredients

1

SMALL CAULIFLOWER FLORETS
small pieces *

3

EACH CARROTS
large, thinly sliced

1

EACH GREEN BELL PEPPERS
diced

1

CUP BLACK OLIVES *

2 ½

CUPS PASTA, ROTINI *

Dressing

1 ¼

CUPS VEGETABLE OIL

¾

CUP APPLE CIDER VINEGAR

2

EACH GARLIC CLOVES
minced

1

TABLESPOON SUGAR

1

X SALT AND BLACK PEPPER
to taste *

Directions

In large bowl, toss together cauliflower, carrots, green pepper and olives.

Cook rotini in large pot of boiling salted water until tender but firm about 8 to 10 minutes, drain and rinse in cold water.

Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but ⅓ cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight.

Just before serving, taste and readjust seasonings and add remaining dressing if necessary.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 98g (3.5 oz)

Amount per Serving

Calories 326 94% of calories from fat

% Daily Value *

Total Fat 34g 53%

Saturated Fat 4g 22%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 18mg 1%

Total Carbohydrate 2g 2%

Dietary Fiber 1g 4%

Sugars g

Protein 1g

Vitamin A 78% • Vitamin C 23%

Calcium 1% • Iron 1%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium