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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 145
% Daily Value**
Total Fat 7g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 588mg
Total Carbohydrate 18g
Dietary Fiber 6g
Sugars 8g
Protein 3g
Vitamin A  114%Vitamin C  70%
Calcium  5%Iron  10%
Potassium  16%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Great Antipasto

Recipe Tags: Salad Recipes

Date Added: July 22, 2009


3/4 Cup Ketchup 32 oz.
1 Cup Green Bell Pepper chopped
1 Cup Mushroom quartered
3 Tablespoons Vegetable Oil olive
1 Cup Black Olives sliced
2 Cups Carrots chopped
1/2 Cup Celery chopped
1 Cup Cauliflower florets, cut i
2 Tomatoes chopped and seede
1/2 Cup Onion small, pickled, cho
1/2 Cup Hearts Artichokes jar of ma
1 Cup Tomato Sauce or 8 oz can
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1. In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil.

2. Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally.

3. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces.

4. Transfer to serving containers. Keeps 1 week in fridge, up to 3 months in freezer.

5. Best made in late summer with locally grown vegetables.

6. Wonderful on toasted french bread or as a spread on crackers.

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

This recipe is high in Vitamin A with 114% of your daily recommended intake per serving. This recipe is high in Vitamin C with 70% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Bell Pepper, Tomato, Celery, Onion allergies.
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