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Salad: Raw Vegetable Antipasto

1 tomato, peeled and thinly sliced

1 cup cauliflowerets

1 cup broccoli buds

1 cucumber, sliced

1 zucchini, cut into sticks

1 carrot, cut into sticks

1 onion slice, separated into rings

1/2 cup olive oil

3 tablespoons wine vinegar

1 teaspoon dried oregano, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

Bibb lettuce leaves

1/2 cup pitted ripe olives

In shallow dish combine tomato, cauliflowerets, broccoli, cucumber, zucchini, carrot, and onion rings. To make dressing, in screw-top jar combine olive oil, wine vinegar, oregano, salt, and pepper. Cover and shake to mix well. Pour dressing over the vegetables in dish. Cover and refrigerate 2 to 3 hours, spooning dressing over vegetables occasionally. Drain. Arrange vegetables on lettuce-lined platter. Garnish the center of the salad with ripe olives. Makes about 8 to 10 appetizer servings or 4 to 6 salad servings.

Agnese Marhele @ 2009-09-18 18:56:56

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