Antipasto Platter Recipe
Ingredients
| Sliced deli roast beef | 12 Ounce | |
| Sliced ham | 12 Ounce | |
| Sliced part skim mozzarella cheese | 8 Ounce | |
| Bottled fat free italian salad dressing | 8 Ounce | |
| Chopped parsley leaves | 1⁄4 Cup (4 tbs) | |
| Chopped basil leaves/1 teaspoon. dried basil | 2 Tablespoon | |
| Artichoke hearts | 28 Ounce, drained and cut in quarters | |
| Small button mushrooms | 1⁄2 Pound | |
| Red bell pepper | 1 1⁄4 Cup (20 tbs), cut into 0.5 inch cubes | |
| Green bell pepper | 1 1⁄4 Cup (20 tbs), cut into 0.5 inch cubes | |
| Pitted whole ripe olives | 6 Ounce, drained, rinsed |
Nutrition Facts
Serving size
Calories 191 Calories from Fat 68
% Daily Value*
Total Fat 8 g11.9%
Saturated Fat 0.91 g4.5%
Trans Fat 0 g
Cholesterol 15.4 mg5.1%
Sodium 873.6 mg36.4%
Total Carbohydrates 13 g4.3%
Dietary Fiber 4.6 g18.6%
Sugars 3.7 g
Protein 19 g38.2%
Vitamin A 22.3% Vitamin C 77.8%
Calcium 4.9% Iron 11%
*Based on a 2000 Calorie diet
Directions
Combine salad dressing, parsley and basil in a small bowl; reserve 1/4 cup.
Toss remaining marinade with vegetables and olives.
Arrange vegetables in middle of platter.
Drizzle remaining dressing over meat and cheese.
Cover and chill several hours.
Serve cold or at room temperature.
Chef
