Antipasto For Dinner

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Details

24 Ingredients

• 4 cups baby greens
• 1/2 cup olive oil
• 1 cup baby carrot, cut in halves or quarters lengthwise unless very thin
• 1/4 tsp 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 tsp paprika
• 1/2 tsp dried basil
• 1 bunch asparagus , trimmed
• 1 Tbsp mixed Italian herbs
• 1-2 garlic cloves , peeled and cut in half
• 1 tsp dried oregano
• 1 (16 oz) can garbanzo beans , rinsed and drained
• 8 ozs lowfat mozzarella cheese , cut into bite-sized cubes
• 1 (6 oz) 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 Tbsps rice vinegar
• 8 mushrooms , trimmed and cut into halves or quarters (I use crimini)
• 2 Tbsps red wine vinegar
• 1/2 tsp dry mustard
• 1 cup tiny green beans , trimmed