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Receta Vegetable Antipasto Salad

by CookEatShare Cookbook

Ingredientes

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

Direcciones

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.

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