Raw Vegetable Antipasto

A great variety of vegetables make this a healthy and beautiful spread. The homemade vinaigrette flavors everything perfectly. What a versatile dish.

Ingredients:

• 1 tomato, peeled and thinly sliced
• 1 cup cauliflower florets
• 1 cup broccoli buds
• 1 cucumber, sliced
• 1 zucchini, cut into sticks
• 1 carrot, cut into sticks
• 1 onion, sliced and separated into rings
• 1/2 cup olive oil
• 3 tablespoons wine vinegar
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Bibb or Iceberg lettuce leaves
• 1/2 cup pitted ripe olives

Directions:

Place vegetables in a shallow dish. To make salad dressing, in screw top jar combine the olive oil, wine vinegar, oregano, salt and pepper. Cover and shake to mix well. Pour the dressing over the vegetables in the dish. Cover and refrigerate for 2 to 3 hours, spooning dressing over vegetables occasionally. Drain. Arrange vegetables on lettuce-lined platter. Garnish the center of the salad with ripe olives.

Number of Servings: 8 to 10 appetizer servings