| Title: | Antipasto Salad |
| Category: | Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
2 large red potatoes- scrubbed
2 c sliced carrots
2 c frozen Italian green beans
2 c cauliflower florets
1 red bell pepper- sliced or diced
1/4 c finely chopped parsley
1/4 c balsamic vinegar
2 T lemon juice
2 T seasoned rice vinegar
1 T apple juice concentrate
2 garlic cloves- crushed
2 t stone-ground or Dijon-style mustard
1/2 t sea salt
1/4 t black pepper
|
| Directions: | Cut the potatoes into wedges and steam with the carrots over boiling water until just tender, about 10 minutes. Place in a salad bowl. Steam the green beans and cauliflower until just tender, 7 to 8 minutes. Add to the salad bowl along with the bell pepper and parsley. Mix the remaining ingredients together, pour over vegetables, and toss to mix. Serve warm or chilled. |
| Makes: | 8 servings |