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Name: Make-Ahead Antipasto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7
Cuisine: American
Ingredients: 2 c Chopped carrots; 1 c Cauliflower florets, cut in; 1 c Quartered mushrooms; 1/2 c Pimento stuffed green; 3/4 c Ketchip; 1/2 c Celery chopped; 1/2 c Small white pickled onions; 1 c Chopped sweet green peppers; 1 cn (7-1/2 oz) tomato sauce; 1/2 c Pitted black olives, sliced; 1/2 c Chopped marinated artichoke; 3 tb olive oil; 1 c Chopped sweet pickles; 1 cn (6-1/2 oz) solid white tuna

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INGREDIENTS

2 c Chopped carrots
1 c Cauliflower florets, cut in
1 c Quartered mushrooms
1/2 c Pimento stuffed green
3/4 c Ketchip
1/2 c Celery ; chopped
1/2 c Small white pickled onions
1 c Chopped sweet green peppers
1 cn (7-1/2 oz) tomato sauce
1/2 c Pitted black olives, sliced
1/2 c Chopped marinated artichoke
3 tb olive oil
1 c Chopped sweet pickles
1 cn (6-1/2 oz) solid white tuna

INSTRUCTIONS

In large saucepan, bring all the ingredients expect for the tuna, to a boil. Reduce heat and simmer, covered, for 20-30 minutes or until carrots are tender-crisp, stirring occasionally. Drain tuna; add to vegetable mixture and simmer for 5 minutes longer, letting tuna break up into small pieces. Transfer to serving size containers. Can be refrigerated for up to 2 days, or frozen for up to 3 months. Makes about 7 cups. Origin: Canadian Living Magazine, January 1990 issue Shared by: Sharon Stevens, Aug/91

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Nutrition

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Serving Size: 1 Serving (40g)
Recipe Makes: 7 Servings

Calories: 28
Calories from Fat: 14 (50%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 27mg		1 %
Potassium 120.9mg		3 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 2.4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 28

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