Marinated Antipasto Recipe

This is a wonderful new take on the traditional Italian antipasto recipe. This one calls for cauliflower, zucchini, cherry tomatoes, olives, prosciutto, turkey and Colby and provolone cheese.

Ingredients -

2 Cups Cauliflower Flowerets
1 Medium Zucchini, cut into 1/2" thick slices
2 Cup Cherry Tomatoes, halved
3 Ounces Canned Pitted Ripe Olives, drained
1 Envelop Garlic & Herbs Dry Salad Dressing Mix
Small Romaine Leaves
4 Ounces Prosciutto, thinly sliced
5 Ounces Cooked Turkey, sliced, cut into bite-size strips
6 Round Slices Colby Cheese, (about 5 oz.), halved
3 Round Slices Provolone Cheese, (about 4 oz.), quartered

Preparation:

Cook the cauliflower in a small amount of boiling water in a large covered saucepan for 2 minutes.
Add the zucchini and continue cooking about 2 minutes more or until vegetables are nearly tender.
Drain and cool slightly.
Place the cauliflower, zucchini, tomatoes and olives in a plastic bag.
Place the bag in a bowl.
Prepare the salad dressing mix according to the package directions.
Pour the dressing over the vegetables.
Close the bag and marinate in the refrigerator for 6 hours or overnight, turning bag occasionally.
For the salads, line 6 salad plates with romaine leaves.
Roll up each slice of prosciutto jellyroll style.
Drain the vegetables, reserving the dressing.
Arrange the prosciutto, vegetables, turkey, colby and provolone cheeses on top of the romaine lettuce.
Serve reserved dressing separately.
Enjoy

Cooking Tip

Serving Suggestion

This is a very healthy antipasto recipe. It doesn’t call for any oil, so serve it with other healthy and tasty dishes like a grilled chicken salad or a turkey burger.

Cooking Tip

Cauliflower Storage

You can keep cauliflower for up to five days if you store it properly in the crisper section of your refrigerator. Store it in a perforated plastic bag with the head stem side up.