** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.