Coach House Platter Recipe
Ingredients
| Red kidney beans | 30 Ounce | |
| Mushrooms | 4 Ounce | |
| Whole kernel corn | 12 Ounce | |
| Pimentos | 4 Ounce | |
| Celery | 1 1⁄2 Cup (24 tbs), diagonally sliced | |
| Onion | 2 Tablespoon, finely chopped | |
| Parsley | 1⁄4 Cup (4 tbs), finely chopped | |
| Capers | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Cheddar and wine dressing | 2⁄3 Cup (10.67 tbs) | |
| Cold roast beef slices | 12 |
Nutrition Facts
Serving size
Calories 755 Calories from Fat 134
% Daily Value*
Total Fat 14 g22.3%
Saturated Fat 6.5 g32.5%
Trans Fat 0 g
Cholesterol 91.1 mg30.4%
Sodium 1132 mg47.2%
Total Carbohydrates 97 g32.3%
Dietary Fiber 23.1 g92.4%
Sugars 7.9 g
Protein 62 g123.6%
Vitamin A 22% Vitamin C 47.3%
Calcium 28.1% Iron 68.2%
*Based on a 2000 Calorie diet
Directions
1. Drain kidney beans, mushrooms, corn and pimentos; cut pimentos in strips.
2. Combine celery, kidney beans, mushrooms, corn, onion, half the pimento strips, 2 tablespoons parsley and 1 tablespoon capers in mixing bowl.
3. Sprinkle with salt and pepper. Add dressing; toss to mix well. Chill.
SERVING
4. Fold slices of roast beef; arrange along sides of serving platter. Place salad greens at ends of platter; spoon corn mixture in mound in center. Spoon additional dressing over corn and garnish with remaining pimento strips, parsley and capers.
Chef
