Antipasto Marinated Vegetables Recipe
Recipe By Taste Of Home
The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment—it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. Barbara McCalley, Allison Park, Pennsylvania.
3.9
17 Rating -
Rate
Vegdiet
35minstotal
25minsPrep
10minsCook
35m.total
25m.Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Antipasto Marinated Vegetables Recipe
- 0.30 Celery ribs, sliced
- 0.30 Large carrots sliced
- 1/10 Medium green pepper, julienned
- 1/10 can Water packed artichoke hearts, rinsed, drained and quartered
- 1/10 Jar whole mushrooms, drained
- 0.07 cup Sliced ripe olives
- 0.07 cup Olive oil
- 0.03 cup White wine vinegar
- 1/5 Green onions , thinly sliced
- 1/5 Garlic Cloves, Minced
- 0.15 teaspoon Sugar
- 0.07 teaspoon Pepper
- 0.03 teaspoon Salt
- 1/10 Jar pimiento strips
- 1/5 tablespoon Minced Fresh Parsley
Nutrition
value
value
335
calories per serving
31 g Fat3 g Protein10 g Carbs6 g FiberOther
Current Totals
- Fat31g
- Protein3g
- Carbs10g
- Fiber6g
MacroNutrients
- Carbs10g
- Protein3g
- Fiber6g
Fats
- Fat31g
Vitamins & Minerals
- Calcium40mg
- Iron2mg
- Vitamin A863mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B929mcg
- Vitamin B12< 1mcg
- Vitamin C13mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium30mg
- Manganese< 1mg
- Phosphorus95mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home