Summer Supper Platter Recipe

This flavorful Summer Supper Platter gives out that unique taste combination that anyone tasting it is sure gonna love it! Here's a quick and easy to make recipe for Summer Supper Platter for you to try; enjoy!

Summary

Difficulty LevelEasyHealth IndexAverage
Servings10Cuisine
CourseMethod
SpecialityInterest Group

Ingredients

 Frozen peas10 Ounce
 Carrots1⁄2 Pound, sliced
 Sliced radishes1⁄4 Cup (4 tbs)
 Sliced water chestnuts1⁄4 Cup (4 tbs)
 Cooked asparagus spears1 Cup (16 tbs)
 Italian dressing8 Ounce
 French dressing1⁄2 Cup (8 tbs)
 Cauliflower floweret lettuce1
 Luncheon meat3⁄4 Pound, sliced
 Sliced boiled ham3⁄4 Pound
 Cheddar cheese1 Cup (16 tbs), cut in finger lengths
 Hard-cooked eggs3 , finely chopped

Nutrition Facts

Serving size

Calories 334 Calories from Fat 204

% Daily Value*

Total Fat 23 g35.3%

Saturated Fat 6.3 g31.5%

Trans Fat 0 g

Cholesterol 99.7 mg

Sodium 701.6 mg29.2%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2.1 g8.3%

Sugars 7 g

Protein 20 g39.3%

Vitamin A 96% Vitamin C 13.3%

Calcium 13.9% Iron 7.3%

*Based on a 2000 Calorie diet

Directions

Cook peas and carrots separately until just tender and crisp.
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.
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