Free Recipe Steamed Antipasto
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Steamed Antipasto Recipe
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
Steamed Antipasto Preparation
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. Recipe by: Cooking Light, Oct 1993, page 127 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 5
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