Marinated Antipasto Platter


2 c. fresh broccoli florets
2 c. fresh cauliflowerets
2 c. fresh mushrooms
2 c. baby corn on the cob
1 8-oz. bottle herb-garlic low-calorie salad dressing
2 t. snipped fresh dill weed
1/4 c. lemon juice
1/4 t. salt
1 c. quartered marinated artichoke hearts
1/2 c. pimento-stuffed olives
1/2 c. ripe olives
2 c. small cherry tomatoes


Combine broccoli, cauliflower, mushrooms, and corn on the cob. Make a dressing of bottled dressing, dill weed, lemon juice, and salt. Pour dressing over vegetables. Toss well. Refrigerate overnight to marinate. Just before serving, add artichoke hearts, olives, and cherry tomatoes. Serves: 15.

Nutritional Information:

Calories per serving: 75; protein: 2.1 grams; carbohydrate: 9.6 grams; fat: 4.0 grams; cholesterol: 0 milligrams.

Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.

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