Recipes

Antipasto Salad
Makes about 6 cups

The vegetables in this salad are steamed until they are just tender, then marinated in a vinaigrette dressing. This salad is delicious hot or cold

1 large red potato, scrubbed
1 carrot, sliced
1 cup Italian green beans, fresh or frozen
1 cup cauliflower florets
1 small red bell pepper, sliced or diced
2 tablespoons finely chopped parsley
2 tablespoons balsamic vinegar
1 tablespoon seasoned rice vinegar
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons apple juice concentrate
2 garlic cloves, pressed
1 teaspoon stone ground or Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Dice potatoes and steam with carrots over boiling water until just tender, about 10 minutes. Place in a salad bowl.
Steam green beans and cauliflower until just tender, 7 to 8 minutes. Add to salad.
Add bell pepper and parsley.

Mix vinegars, oil, lemon juice, apple juice concentrate, garlic, mustard, salt and pepper in a small bowl. Pour over vegetables, and toss to mix.
Serve immediately or chill before serving.

Per 1/2-cup serving: 44 calories; 1 g protein; 8 g carbohydrate; 1 g fat; 1 g fiber; 106 mg sodium; calories from protein: 8%; calories from carbohydrates: 68%; calories from fats: 24%

Recipe from Healthy Eating for Life for Women by Kris Kieswer

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