Antipasto Salad

Great Antipasto Salad

based on a recipe from World's Healthiest Food, created by George Mateljan

2 cups carrots cut into thick strips/chunks
1 cup fresh sliced fennel bulb
about 2+ whole roasted red peppers sliced
1/2 cup quartered & then cut-up artichoke hearts, water-packed & drained
2 Tbsp or more rinsed and quartered Kalamata olives
2 Tbsp capers, rinsed
 
Dressing
1-1/2 tsp dried Italian mixed herbs(oregano, parsley & basil--use fresh if you have it--but you'll need more)
2 medium cloves garlic, pressed
2 tsp Dijon mustard
1 tsp honey
1/4 tsp salt
1/4 tsp cracked black pepper
3 Tbsp fresh lemon juice

 

Press garlic and let sit for 5 minutes.

Bring water to boil in steamer and add carrots and steam for 4 minutes. Add celery and fennel and steam for just 1 more minute. Remove from heat and place in a bowl with capers and olives.

Whisk all dressing ingredients together.

Toss with vegetables and marinate for at least 15 minutes before serving.

Optional: Serve on pieces of whole-grain (sourdough is best) bread as an appetizer

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