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Antipasto Salad Platter
2013-08-06
https://api2.metro.ca/userfiles/image/recipes/Salade-antipasto-1835.jpg
PT15M
PT15M
PT30M
Cut Yves Veggie Pepperoni or Yves Deli Slices into 1/4 in. (1 cm) strips and set aside.On platter or plate, form bed of lettuce. Artistically arrange beans, tomatoes, artichoke hearts and olives. Sprinkle cheese (if using) followed by Yves Deli Slices.Sprinkle dressing over salad.
2
Veggie Cuisine
0
0
0
0
4 slices veggie pepperoni or veggie deli slices
3 leafy lettuce leaves
1 cup (250 mL) green beans, blanched
6 tomato wedges
3 artichoke hearts, halved
3 whole green olives
3 whole black olives
1/2 cup (125 mL) feta cheese (optional)
2-3 Tbsp. (30-45 mL) low-fat dressing or balsamic vinaigrette
Antipasto Salad Platter
2
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
4
slices veggie pepperoni or veggie deli slices
-
3
leafy lettuce leaves
-
1 cup
(250 mL)green beans, blanched
-
6
tomato wedges
-
3
artichoke hearts, halved
-
3
whole green olives
-
3
whole black olives
-
1/2 cup
(125 mL)feta cheese (optional)
-
2-3 Tbsp.
(30-45 mL)low-fat dressing or balsamic vinaigrette
Preparation
Cut Yves Veggie Pepperoni or Yves Deli Slices into 1/4 in. (1 cm) strips and set aside.
On platter or plate, form bed of lettuce. Artistically arrange beans, tomatoes, artichoke hearts and olives. Sprinkle cheese (if using) followed by Yves Deli Slices.
Sprinkle dressing over salad.
Source :
Veggie Cuisine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
