The Hills Health Ranch (British Columbia, Canada)
Antipasto Salad

3 cups green beans, 1 inch pieces
3 cups mushrooms, quartered (Portobello)
1 cup red bell pepper cut into strips
½ cup ripe pitted olives
3 oz feta cheese, cubed
14 oz canned artichoke hearts drained and quartered
1 cup yellow bell pepper
1/3 cup cider vinegar
¼ cup fresh finely chopped parsley
2 Tbsp olive oil
3 Tbsp fresh chopped oregano
1 tsp brown rice syrup
¼ tsp sea salt
¼ tsp black pepper
3 cloves minced garlic

Steam green beans, coverd for 2 min. Drain and plunge into ice water, drain well, Combine with mushrooms, and next 5 ingredients in a large bowl.
Combine vinegar and remaining ingredients in a small bowl, stir well with whisk. Pour vinaigrette over vegetable mixture, tossing gently to coat.
Cover and marinate in refridgerator 2 hours, stirring occasionally.

20 servings (1/2 cup each)
Cal. 50.1 Protein 2.2g Carb 5.5g Fat 2.8g Sat fat 0.9g fiber 1.9 Sodium 121mg

copyright 2006