Make-Ahead Antipasto

Submitted by ppon24

YIELD

7 servings

PREP

30 min

COOK

25 min

READY

55 min

Ingredients

2

CUPS CARROTS
chopped

1

CUP GREEN BELL PEPPERS
bell, chopped

1

CUP CAULIFLOWER FLORETS
cut in tiny pieces

1

CUP MUSHROOMS
quartered *

1

CUP PICKLES, SWEET
sweet, *

½

CUP CELERY
chopped

½

CUP BLACK OLIVES
pitted, sliced *

½

CUP PIMENTO STUFFED GREEN OLIVES
sliced *

½

CUP PICKLED ONIONS
white, small *

½

CUP ARTICHOKE HEARTS
marinated, chopped *

7-1/2

OUNCES TOMATO SAUCE

¾

CUP KETCHUP

3

TABLESPOONS OLIVE OIL

6-1/2

OUNCES TUNA
solid white

Directions

In large saucepan, bring all the ingredients exceptt for the tuna, to a boil.

Reduce heat and simmer, covered, for 20 to 30 minutes or until carrots are tender-crisp, stirring occasionally.

Drain tuna; add to vegetable mixture and simmer for 5 minutes longer, letting tuna break up into small pieces.

Transfer to serving size containers.

Can be refrigerated for up to 2 days, or frozen for up to 3 months.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 134g (4.7 oz)

Amount per Serving

Calories 112 47% of calories from fat

% Daily Value *

Total Fat 6g 9%

Saturated Fat 1g 4%

Trans Fat 0g

Cholesterol 2mg 1%

Sodium 352mg 15%

Total Carbohydrate 4g 4%

Dietary Fiber 2g 9%

Sugars g

Protein 7g

Vitamin A 131% • Vitamin C 53%

Calcium 3% • Iron 4%

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

Low in Saturated Fat, Low Cholesterol, Trans-fat Free