Antipasto salad with Potatoes it is then!
- 1 cup green beans (fresh/frozen)
- 1 cup cauliflower
- 1 small red bell pepper, sliced
First, steam the carrots and potatoes 8-10 minutes, until just tender, and pour into a large salad bowl. Next, steam the green beans and cauliflower 6-8 minutes, until just tender, and add to the salad bowl. Add the pepper slices and capers.
Whisk together the vinegar, oil, lemon juice, orange juice, garlic and mustard in a small bowl. Add salt and pepper to taste.
Pour the dressing over the vegetables and toss well to mix.
Can be served immediately or refrigerated to serve later.