Antipasto For Dinner

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 cups baby greens

1/2 cup olive oil

1 cup baby carrot, cut in halves or quarters lengthwise unless very thin

1/4 teaspoon pepper

1 cup baby summer squash, trimmed (I used finger-sized zucchini and radish-sized pattypan)

1 slice onion

12 olives (I use pitted kalamata olives)

1/2 teaspoon paprika

1/2 teaspoon dried basil

1 bunch asparagus , trimmed

1 tablespoon mixed Italian herbs

1-2 garlic cloves , peeled and cut in half

1 teaspoon dried oregano

1 (16 ounce) can garbanzo beans , rinsed and drained

8 ounces lowfat mozzarella cheese , cut into bite-sized cubes

1 (6 ounce) can albacore tuna in water , drained

1 cup snap peas, trimmed

1 bell pepper , roasted (see instructions)

1 cup broccoli floret , cut into bite-sized pieces

2 tablespoons rice vinegar

8 mushrooms , trimmed and cut into halves or quarters (I use crimini)

2 tablespoons red wine vinegar

1/2 teaspoon dry mustard

1 cup tiny green beans , trimmed

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