Copyright © 1997-2010 Demand Media. All rights reserved.
Yield: 6 appetizer or 4 luncheon serving
INGREDIENTS:
| 3 tablespoons olive oil | ![]() |
DIRECTIONS:
To make vinaigrette, in bowl whisk oil, water, vinegar, mint, mustard, honey, garlic, salt and pepper. To serve antipasto, arrange remaining ingredients, dividing equally, on individual serving plates (or arrange on platter). Spoon vinaigrette over antipasto. Serve immediately.
NUTRITIONAL INFORMATION:
Per appetizer serving: 249 calories; 13 g protein; 15 g fat; 18 g carbohydrate; 26 mg cholesterol; 787 ng sodium
Thanks to the California Strawberry Commission for this great recipe.
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