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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (140g) Recipe makes 16 servings |
||
| Calories 182 | ||
| Calories from Fat 127 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.1g | 21% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 7.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 614mg | 25% | |
| Potassium 284mg | 8% | |
| Total Carbohydrate 6.5g | 2% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 2.4g | ||
| Protein 8.8g | 17% | |
Marinated Antipasto Platter
By: Vicki in CT
May 12, 2007
From Little Italy, CT. Delicious and easy to make for parties.
SERVES 16
Ingredients
- 8 ounces mushrooms, whole
- 1 pint cherry tomatoes
- 1 green pepper, cut into strips
- 5 ounces olives, super colossal
- 1/3 lb sliced roast beef, cut into strips and rolled up and secured with toothpicks
- 12 ounces artichoke hearts, drained
- 11 ounces pepperoncini peppers, drained
- 1/2 lb provolone cheese, cubed
- 1/4 lb salami, slice rolled up and secured with toothpicks
- lettuce leaf
Marinade Ingredients
- 1/2 cup olive oil
- 1/2 cup vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon honey
- salt and pepper
- 1 tablespoon fresh basil, chopped
- 1/4 teaspoon dried oregano
- 1 teaspoon garlic, minced
Directions
1
Combine marinade ingredients.2
Marinade vegetables in container overnight.3
Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Vegetables
- Main Ingredient > Meat
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For Large Groups
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: ritalou2
On Dec 31, 2007
Very good and easy to make. Made for a beautiful presentation. I used red peppers, added suffed green olives and used red wine vinegar. I took it to my Mom's for Christmas. Everyone wanted the recipe. Great alternative to chips and dip. Thanks for a great recipe.
From: pattikay in L.A.
On Sep 21, 2008
This was easy and added nice flavor to the vegetables for my Italian-dinner appetizer spread. Thanks for sharing!
From: lazyme
On Jun 9, 2008
Wonderful! I halved the recipe and since I had large mushrooms, I halved them too. I could only find sliced provolone, so ended up using that. I tasted this when I first made it, and marinating overnight really made the flavors meld wonderfully. Thanks Vicki for a great treat! Made for ZWT4.
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