Unique Antipasto Salad With Dijon Dressing

Name: Unique Antipasto Salad With Dijon Dressing
Prep time: 15 min
Total time: 15 min
Yield: 1-2 serving(s)
Ingredients: 2 cups turned carrots; 1 1/2 cups thick sliced celery; 1 cup fresh sliced fennel bulb; 2 tablespoons kalamata olives, rinsed and quartered; 2 tablespoons capers, rinsed; 1 1/2 teaspoons dried Italian herb seasoning; 2 medium garlic cloves, pressed; 2 teaspoons Dijon mustard; 1 teaspoon honey; 1/4 teaspoon salt; 1/4 teaspoon cracked black pepper; 1 1/2 tablespoons fresh lemon juice; extra virgin olive oil

Submitted by jennifer in new jer

"From the "World's Healthiest Foods" website. It states, "Made quickly and fresh tasting and a great way to add more veggies to your diet. Can be made in advance and kept in the fridge. Give it a little extra time to marinate before serving and the flavor will be even better." I thought it was very good, more affordable and very different from the antipastos I am use to. Hope it works for you. Turning the carrots just means that you cut on a diagonal from each side. Just cut them at your preference. Dressing recipe and ingredients included below."

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Ready In:: 15mins
Ingredients:: 13
Serves:: 1-2

ingredients

2 cups turned carrots
1 ¹⁄₂ cups thick sliced celery
1 cup fresh sliced fennel bulb
2 tablespoons kalamata olives, rinsed and quartered
2 tablespoons capers, rinsed
1 ¹⁄₂ teaspoons dried Italian herb seasoning
2 medium garlic cloves, pressed
2 teaspoons Dijon mustard
1 teaspoon honey
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon cracked black pepper
1 ¹⁄₂ tablespoons fresh lemon juice
extra virgin olive oil

directions

Bring enough salted water to a boil that will cover the veggies.
Once water is rapidly boiling, place in the carrots for about 4 minutes.
Then add to the boiling water the fennel and the celery.
Cook for one more minute.
Immediately strain through a colander and rinse with cold water.
Pat dry and place in a bowl with capers and olives.
Whisk together the herbs, garlic, mustard, honey, salt, pepper and lemon juice.
Whisk in a little olive oil at the end.
Toss with the veggies and let marinate for at least fifteen minutes.

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RECIPE SUBMITTED BY

jennifer in new jer

i am a stay at home mother, formerly a kindergarten teacher. one of my favorite cookbooks is "home cooking" by laurie colwin. i love to cook but other than my 3 yr old daughter and myself, i really dont have anyone to cook for. my daughter eats lots of broccoli and fresh garlic dishes and loves to help me in the kitchen preparing the food that she and i eat. i try to follow a strict organic lifestyle as best i can for my daughter and i.

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