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| | Low Fat Simple Antipasto
6 leaves lettuce
2 cups of frozen sliced green beans, thawed
1 cup of frozen sliced carrots, thawed
1 cup of frozen broccoli florets, thawed
1 cup of frozen artichokes hearts, thawed
4 stalks celery, cut into 4" strips
1/2 cup of cubed low fat mozzarella cheese
6 pitted black olives, halved lengthwise
1/4 cup of orange juice
1/4 cup of balsamic vinegar
1 teaspoon of packed brown sugar
1/2 teaspoon of ground black pepper
1/4 teaspoon of salt
Arrange the lettuce on a platter.
Bring a large pot of water to a boil over medium high heat. Add the beans, carrots, broccoli and artichoke hearts. Cook for 30 seconds or until the beans are bright green. drain in a colander. Rinse under cold water. Pat dry with paper towels. Arrange on the lettuce. Surround with the celery, mozzarella and olives.
In a small bowl, combine the orange juice, vinegar, brown sugar, pepper and salt. Whisk well. Drizzle over the vegetables. Let stand at room temperature for 30 minutes for the flavors to blend. Makes 4 servings
Recipe by: Prevention's low-fat, low-cost freezer cookbook: Quick dishes for and from the freezer (Quick and Healthy Low-Fat Cooking) |
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