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Suggest a better descriptionLeave root and 1 inch of stem on beets; scrub with a brush. Arrange in a vegetable steamer over boiling water in a Dutch oven. Cover and steam 30 minutes. (Add boiling water to pan if needed.) Trim off stems and roots; rub off skins. Cut beets into 1/2-inch cubes; set aside. Arrange carrot and cauliflower in steamer over boiling water. Cover and steam 5 minutes. Rinse under cold, running water. Set aside. Combine beets and 1/4 cup dressing in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 8 hours. Combine remaining 1/2 cup dressing, carrot, cauliflower, and cheese in a large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hours. Drain vegetable mixtures, discarding marinade. Combine beets and carrot mixture; toss gently. Yield: 5 servings (serving size: 1 cup beet mixture, 4 tomato halves, and 2 banana peppers). Per serving: 263 Calories; 9g Fat (27% calories from fat); 10g Protein; 43g Carbohydrate; 12mg Cholesterol; 476mg Sodium NOTES : To serve, divide evenly among 5 spinach-lined salad plates. Arrange tomato halves and banana peppers on each salad. Recipe by: Cooking Light, Oct 1993, page 127 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 48 | ||
Calories from Fat: 23 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.4mg | 2 % | |
Sodium 84.7mg | 3 % | |
Potassium 194.7mg | 5 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.4g | ||
Protein 4.3g | 6 % | |
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. |
Calories per serving: 48
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