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Vegetable Platter Recipe
|Low calorie dressing||8 Ounce (1 Bottle)|
|Mushroom slices||1 Cup (16 tbs)|
|Red pepper strips||1 Cup (16 tbs)|
|Zucchini slices||1 Cup (16 tbs), cut in half|
|Canned sliced pitted ripe olives||2 1⁄4 Ounce, drained (1 Can Or About 1/2 Cup)|
|Dried cheese filled ravioli||14 Ounce, cooked, drained, chilled (2 Packages Of 7 Ounce Each)|
|100% grated parmesan cheese||2 Ounce (1/2 Cup)|
|Torn assorted greens||1 1⁄2 Quart|
Serving size: Complete recipe
Calories 2011 Calories from Fat 501
% Daily Value*
Total Fat 55 g83.9%
Saturated Fat 24 g120.1%
Trans Fat 0 g
Cholesterol 268.2 mg
Sodium 3222.8 mg134.3%
Total Carbohydrates 253 g84.4%
Dietary Fiber 49.1 g196.2%
Sugars 16.4 g
Protein 114 g228.3%
Vitamin A 1222.2% Vitamin C 649.6%
Calcium 265% Iron 119.9%
*Based on a 2000 Calorie diet
Cover; marinate in refrigerator several hours or overnight.
Drain, reserving dressing.
Toss together vegetable mixture, ravioli and 1/4 cup cheese.
Spoon vegetable mixture onto greens-covered serving platter; sprinkle with remaining cheese.
Serve with reserved dressing