See Also: semiacidified(medicine)
Marinated Antipasto(recipes)
Marinated goose(recipes)
Marinated Mushrooms(recipes)
Marinated olives(recipes)
Marinated Citrus Shrimp(recipes)
Antipasto with Marinated Mushrooms(recipes)
Marinated Vegetable Salad(recipes)
Marinated Antipasto Kabobs(recipes)
Marinated Pineapple Dessert(recipes)

Marinated Antipasto (recipes) and semiacidified (medicine)


Marinated Antipasto (recipes)


Marinated Antipasto

Yield: Makes 8 servings

This heart-healthy appetizer is loaded with vitamins A and C! It contains a plethora of fresh Vegetables and herbs with only 13 percent of its calories from fat.





Ingredients:



1cup julienne-cut carrots

1cup fresh green beans, cut into 2-inch pieces

1cup fresh brussels sprouts, quartered

1cup thinly sliced baby yellow squash

1/2cup thinly sliced red bell pepper

1/2cup thinly sliced yellow bell pepper

1can (9 ounces) artichoke hearts, drained and quartered

2cups water

1/2cup white Wine vinegar

1tablespoon olive oil

1teaspoon sugar

2bay leaves

1clove garlic

6sprigs fresh thyme

1/4teaspoon black pepper

1/2cup chopped green onions with tops

1/2cup minced fresh parsley

Peel of 2 oranges, cut into thin strips









Preparation:





1.Bring 4 cups water to a boil in large saucepan over high heat. Add carrots, beans and brussels sprouts; cover and simmer 1 minute. Add squash and bell peppers; cover and simmer 1 minute or until Vegetables are crisp-tender. Remove from heat; drain. Place Vegetables and artichoke hearts in heatproof bowl.2.Combine 2 cups water, vinegar, oil, sugar, bay leaves, garlic, thyme and black pepper in medium saucepan. Bring to a boil over medium heat. Pour over Vegetables; mix well. Cool completely. Cover and refrigerate 12 hours or up to 3 days before serving.3.Before serving, drain Vegetables. Discard bay leaves, garlic and thyme. Toss Vegetables with green onions, parsley and orange peel.









Nutritional Information:







Serving Size: 1/8 of total recipe







Sodium

43 mg







Protein

3 g







Fiber

4 g







Carbohydrate

13 g







Total Fat

1 g







Calories from Fat

13 %







Calories

61









Dietary Exchange:







Vegetable

2-1/2











semiacidified (medicine)


semiacidified
Half acidified.

Source: Websters Dictionary