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Christian Vegetarian Association Presents:
Take Heart!

Antipasto Salad
(Recipe from Healthy Eating for Life
for Women by Kris Kieswer)

Makes about 6 cups

The vegetables in this salad are steamed until they are just tender, then marinated in a vinaigrette dressing. This salad is delicious hot or cold

1 large red potato, scrubbed

1 carrot, sliced

1 cup Italian green beans, fresh or frozen

1 cup cauliflower florets

1 small red bell pepper, sliced or diced

2 tablespoons finely chopped parsley

2 tablespoons balsamic vinegar

1 tablespoon seasoned rice vinegar

1 tablespoon olive oil

1 tablespoon lemon juice

2 teaspoons apple juice concentrate

2 garlic cloves, pressed

1 teaspoon stone ground or Dijon-style mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

Dice potatoes and steam with carrots over boiling water until just tender, about 10 minutes. Place in a salad bowl.

Steam green beans and cauliflower until just tender, 7 to 8 minutes. Add to salad.

Add bell pepper and parsley.

Mix vinegars, oil, lemon juice, apple juice concentrate, garlic, mustard, salt and pepper in a small bowl. Pour over vegetables, and toss to mix.

Serve immediately or chill before serving.

Your question and comments are welcome

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