Summer Supper Platter Recipe
Ingredients
| Frozen peas | 10 Ounce | |
| Carrots | 1⁄2 Pound, sliced | |
| Sliced radishes | 1⁄4 Cup (4 tbs) | |
| Sliced water chestnuts | 1⁄4 Cup (4 tbs) | |
| Cooked asparagus spears | 1 Cup (16 tbs) | |
| Italian dressing | 8 Ounce | |
| French dressing | 1⁄2 Cup (8 tbs) | |
| Cauliflower floweret lettuce | 1 | |
| Luncheon meat | 3⁄4 Pound, sliced | |
| Sliced boiled ham | 3⁄4 Pound | |
| Cheddar cheese | 1 Cup (16 tbs), cut in finger lengths | |
| Hard-cooked eggs | 3 , finely chopped |
Nutrition Facts
Serving size
Calories 347 Calories from Fat 221
% Daily Value*
Total Fat 25 g38.3%
Saturated Fat 6.7 g33.7%
Trans Fat 0 g
Cholesterol 114.3 mg38.1%
Sodium 962.5 mg40.1%
Total Carbohydrates 13 g4.4%
Dietary Fiber 2.1 g8.3%
Sugars 7 g
Protein 19 g37.4%
Vitamin A 96% Vitamin C 13.3%
Calcium 14% Iron 9.1%
*Based on a 2000 Calorie diet
Directions
Drain.
In each of 3 bowls place the following: peas and radishes, carrots and water chestnuts, and asparagus.
To each bowl add 1/4 cup Italian dressing.
Marinate and refrigerate for three or more hours.
To serve: place small bowl of French dressing in center of large round platter.
Arrange cauliflower flowerettes around bowl.
Drain vegetables; arrange in lettuce cups.
Roll luncheon meat and boiled ham around cheese fingers; place between vegetables.
Sprinkle asparagus with chopped hard cooked egg.
Chef
