Marinated Antipasto Platter

[Guest guest]

Marinated Antipasto Platter

 

2 cups fresh broccoli florets

2 cups fresh cauliflowerets

2 cups fresh mushrooms

2 cups baby corn on the cob

1 8-ounce bottle herb-garlic low-calorie salad

dressing

2 t. snipped fresh dill weed

1/4 cup lemon juice

1/4 t. salt

1 cup quartered marinated artichoke hearts

1/2 cup pimento-stuffed olives

1/2 cup ripe olives

2 cups small cherry tomatoes

 

Combine broccoli, cauliflower, mushrooms, and corn on

the cob. Make a dressing of bottled dressing, dill

weed, lemon juice, and salt. Pour dressing over

vegetables. Toss well. Refrigerate overnight to

marinate. Just before serving, add artichoke hearts,

olives, and cherry tomatoes.

 

Serves: 15.

 

Calories per serving: 75; protein: 2.1 grams;

carbohydrate: 9.6 grams; fat: 4.0 grams; cholesterol:

0 milligrams.

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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