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Antipasto Salad

Antipasto Salad
Antipasto Salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 99 calories, 4g of protein, and 5g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes about 45 minutes. If you have extravirgin olive oil, baby pattypan squash, pepper, and a few other ingredients on hand, you can make it.

Instructions

1
Combine water and 2 tablespoons juice in a large bowl.
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JuiceJuice
WaterWater
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2
Cut off stem from an artichoke to within 1 inch of base; peel stem.
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ArtichokeArtichoke
BaseBase
3
Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.
4
Cut lengthwise into quarters.
5
Remove fuzzy thistle from bottom with a spoon; place in lemon water. Repeat procedure with remaining artichokes.
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ArtichokeArtichoke
LemonLemon
WaterWater
6
Drain artichokes. Cook artichokes in boiling water 6 minutes or until tender.
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WaterWater
7
Remove from pan with a slotted spoon; plunge into a large bowl of ice water.
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WaterWater
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BowlBowl
Frying PanFrying Pan
8
Add carrots to pan; cook 1 minute.
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CarrotCarrot
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9
Add cauliflower and squash to pan; cook an additional minute or until vegetables are crisp-tender.
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CauliflowerCauliflower
VegetableVegetable
SquashSquash
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10
Drain and plunge in ice water with artichokes.
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ArtichokeArtichoke
WaterWater
11
Drain artichoke mixture well.
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ArtichokeArtichoke
12
Combine remaining 2 tablespoons juice, vinegar, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk.
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VinegarVinegar
GarlicGarlic
JuiceJuice
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WhiskWhisk
BowlBowl
13
Add artichoke mixture, onion, and olives; toss gently to coat. Cover and chill.
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OlivesOlives
OnionOnion
14
Sprinkle with the parsley just before serving.
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ParsleyParsley
DifficultyExpert
Ready In45 m.
Servings8
Health Score61
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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