Steamed antipasto

Yield: 5 Servings

Measure Ingredient
3 mediums Size fresh beets, (1 pound)
2 cups Julienne-cut carrot, (2-inch)
2 cups Cauliflower flowerets
¾ cup Commercial oil-free Italian dressing, divided
2 ounces Reduced-fat Monterey Jack cheese, cut into 1/2-inch cubes
5 Fresh spinach leaves
10 Cherry tomatoes, halved
10 Pickled banana peppers

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 ½-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 ¼ cup dressing in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 8 hours.

Combine remaining ½ 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@... on Jan 28, 1997.

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