nutritional information

Per Serving:

  • Calories: 217
  • Protein: 9 g
  • Total Fat: 15 g
  • Saturated Fat: 5 g
  • Carbohydrates: 12 g
  • Cholesterol: 15 mg
  • Sodium: 441 mg
  • Fiber: 2 g

Antipasto Platter

Antipasto Platter

6 servings

30 minutes or fewer

On large serving platter, arrange carrots, celery, bell peppers and zucchini in clusters. Drizzle with a little dressing. Add olives, mozzarella, goat cheese if using, pepperoncini and roasted peppers to platter. Garnish with basil and serve, passing additional dressing separately.
  • 3 medium carrots, cut into 3-inch-long sticks
  • 2 large stalks celery, cut into 3-inch-long sticks
  • 2 medium red bell peppers, cut into long thin strips
  • 1 medium zucchini, cut lengthwise into eighths, then into 3-inch-long sticks
  • Bottled low-fat balsamic vinaigrette, as needed
  • ½ cup cured black and green olives
  • 6 to 8 oz. fresh mozzarella cheese or soy mozzarella, thinly sliced (1 ½ to 2 cups)
  • 4 oz. firm goat cheese, chilled and thinly sliced (optional)
  • 1 cup drained jarred pepperoncini peppers
  • 1 cup drained jarred roasted red and/or yellow peppers
  • Sprigs fresh basil for garnish
  1. On large serving platter, arrange carrots, celery, bell peppers and zucchini in clusters. Drizzle with a little dressing.
  2. Add olives, mozzarella, goat cheese if using, pepperoncini and roasted peppers to platter. Garnish with basil and serve, passing additional dressing separately.
August 1999

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