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Antipasto Salad I

 

40

Yield

8

servings

Prep

35

min

Cook

10

min

Ready

45

min

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

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

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Comments

Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 32694% 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?

 

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