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Antipasto Salad
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Rating: 5.0/5 (2 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 613
% Daily Value**
Total Fat 37g
57%
Saturated Fat 19g
29%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 193mg
8%
Total Carbohydrate 60g
20%
Dietary Fiber 4g
17%
Sugars 5g
Protein 10g
Vitamin A  52%Vitamin C  39%
Calcium  5%Iron  17%
Potassium  9%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Antipasto Salad

Recipe Tags: Salad Recipes

Date Added: January 04, 2014

Ingredients:

1 Cauliflower small in small flowerettes
1 Green Bell Pepper diced
3/4 Cup Vinegar cider
1 Cup Black Olives diced
3 Carrots large, thinly slic
2 1/2 Cups Spaghetti rotini
1 1/4 Cups Vegetable Oil vegetable or corn
2 Cloves Of Garlic peeled & min
1 Tablespoon Sugar granulated salt & pepper
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Directions:

1. In large bowl, toss together cauliflower, carrots, green pepper and olives.

2. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water.

3. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well.

4. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing.

5. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 52% of your daily recommended intake per serving. This recipe is high in Vitamin C with 39% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Sulfites, Garlic, Natural Sweeteners, Vinegar allergies.
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