Recipe - Steamed Antipasto

3 md Size fresh beets, (1 pound)
2 cup Juliennecut carrot,
(2inch)
2 cup Cauliflower flowerets
Three fourths cup Commercial oilfree Italian
dressing, divided
2 ounce Reducedfat Monterey Jack
cheese, cut into 1/2inch
cubes
5 Fresh spinach leaves
10 Cherry tomatoes, halved
10 Pickled banana peppers

Leave 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 1/2inch 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 One fourth cup dressing in a large ziptop heavyduty plastic
bag. Seal bag, and marinate in refrigerator 8 hours.

Combine remaining One half cup dressing, carrot, cauliflower, and cheese in a
large ziptop heavyduty 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 spinachlined salad plates. Arrange
tomato halves and banana peppers on each salad.

Recipe by: Cooking Light, Oct 1993, page 127

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.