<-----googlescript--->

Steamed Antipasto



  • Prep Time: N/A
  • Cooking Time: N/A

Steamed Antipasto

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Leave root and 1 inch of stem on beets; scrub with a brush.

Arrange in a vegetable steamer over boiling water in a Dutch oven. Cover
and steam 30 minutes. (Add boiling water to pan if needed.)

Trim off stems and roots; rub off skins. Cut beets into 1/2-inch cubes; set
aside.

Arrange carrot and cauliflower in steamer over boiling water. Cover and
steam 5 minutes. Rinse under cold, running water. Set aside.

Combine beets and 1/4 cup dressing in a large zip-top heavy-duty plastic
bag. Seal bag, and marinate in refrigerator 8 hours.

Combine remaining 1/2 cup dressing, carrot, cauliflower, and cheese in a
large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8
hours.

Drain vegetable mixtures, discarding marinade. Combine beets and carrot
mixture; toss gently. Yield: 5 servings (serving size: 1 cup beet mixture,
4 tomato halves, and 2 banana peppers).

Per serving: 263 Calories; 9g Fat (27% calories from fat); 10g Protein; 43g
Carbohydrate; 12mg Cholesterol; 476mg Sodium

NOTES : To serve, divide evenly among 5 spinach-lined salad plates. Arrange
tomato halves and banana peppers on each salad.

Ingredients:

3 md Size fresh beets, (1 pound)
2 c Julienne-cut carrot,
-(2-inch)
2 c Cauliflower flowerets
3/4 c Commercial oil-free Italian
-dressing, divided
2 oz Reduced-fat Monterey Jack
-cheese, cut into 1/2-inch
-cubes
5 Fresh spinach leaves
10 Cherry tomatoes, halved
10 Pickled banana peppers

Serves:

5 Servings

Flag as inappropriate