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Antipasto Platter Recipe
|Red wine vinegar||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Oregano leaves||1⁄3 Teaspoon|
|Canned artichoke hearts||1⁄2 Cup (8 tbs), drained|
|Thinly sliced yellow squash||1⁄3 Cup (5.33 tbs)|
|Torn lettuce leaves||1 1⁄2 Cup (24 tbs) (Mixed Variety)|
|Chickpeas||2 Ounce, drained, rinsed|
|Black olives||10 Small, pitted and cut in halves|
|Julienned red bell peppers||1⁄4 Cup (4 tbs)|
|Part skim mozzarella cheese||1 1⁄2 Ounce, shredded|
Calories 135 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.4%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 6.8 mg
Sodium 166.8 mg6.9%
Total Carbohydrates 13 g4.4%
Dietary Fiber 4.1 g16.2%
Sugars 2.7 g
Protein 6 g12.9%
Vitamin A 28.3% Vitamin C 28.8%
Calcium 11.2% Iron 7.5%
*Based on a 2000 Calorie diet
1.Take a medium stainless steel or glass mixing bowl. Mix together 2 tablespoon water, oil, oregano, vinegar, and pepper using a wire whisk.
2.Add in artichoke hearts, squash and mix to coat. 3.Let stand covered for 10 minutes to 2 hours at room temperature.
4.Get a serving platter and arrange lettuce on it. 5.Transfer artichoke-squash mixture over it. 6.Also arrange chick peas, olives, bell pepper on the lettuce.
7.Top with cheese and reserve marinade.