If you don't know what to have for dinner tonight ...

This fresh tasting dish can be served as a salad, side vegetable or appetizer. Make it in advance and let it marinate before serving and the flavor will be even better. Since it will keep in the refrigerator for a week, it is a great dish to have on hand and ready to enjoy.

Prep and Cook Time: prep time: 15 minutes; marinating time: 15 minu

Ingredients:

• 2 cups carrots, turned
• 1½ cups thick sliced celery
• 1 cup fresh sliced fennel bulb
• 2 TBS rinsed and quartered Kalamata olives
• 2 TBS capers, rinsed
• Dressing
• 1 1/2 tsp dried Italian mixed herbs
• 2 medium cloves garlic, pressed
• 2 tsp Dijon mustard
• 1 tsp honey
• ¼ tsp salt
• ¼ tsp cracked black pepper
• 1½ TBS fresh lemon juice
• extra virgin olive oil to taste

Directions:

1. Bring water to boil in steamer and add carrots and steam for 4 minutes. Add celery and fennel and steam for just 1 more minute.
2. Remove from heat and place in a bowl with capers and olives.
3. Whisk all dressing ingredients together, drizzling olive oil at end a little at a time.
4. Toss with vegetables and marinate for at least 15 minutes before serving.

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In-Depth Nutritional Profile for Great Antipasto Salad

Daily Food Tip

If I boil vegetables in soup, keep the soup covered while cooking, and consume all of the liquid, am I losing any nutrients?

Yes, you will still be losing some nutrients when cooking fresh vegetables in a soup in a covered pot. There is no way to avoid nutrient loss with the exposure of raw vegetables to boiling or simmering water. However, by taking the step of covering the pot you are doing what you can to preserve the most nutrients. Additionally, if you are adding leafy greens to your soup, you may want to add them at the end so that they don't cook for longer than they need to. Even though there is some nutrient loss with making soup, if you take these extra measures, your soup can be a nutrient-rich addition to your Healthiest Way of Eating.