Great Antipasti Salad

One of the great things about this salad is that it will keep in the refrigerator for a week and it actually gets better with time, so you can have salad on hand that is ready to serve. It’s also a powerhouse of vitamin A,; one serving provides 305% of your daily value for this important nutrient. Enjoy!

ingredients

2 cups carrots, turned
1 1/2 cups thick sliced celery
1 cup fresh sliced fennel bulb
2 TBS rinsed and quartered Kalamata olives
2 TBS capers, rinsed
Dressing
1 1/2 tsp dried Italian mixed herbs
2 medium cloves garlic, pressed
2 tsp Dijon mustard
1 tsp honey
1/4 tsp salt
1/4 tsp cracked black pepper
1 1/2 TBS fresh lemon juice
extra virgin olive oil to taste

See full recipe

notes

The cooking time for this recipe can vary depending on the exact size you cut your vegetables. You want your vegetables to be tender on the outside and still crisp on the inside. When they get to this point remove from the heat

Source: Mary Dando

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