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Antipasto Platter

1 1/2   cups carrots, cut diagonally into 1/4-inch-thick slices (about 3 medium)
1 1/2   cups cauliflower florets
1 1/2   cups broccoli florets
1   medium red bell pepper, cut into 1-inch pieces
1/4   cup water
1   can (14 ounces) artichoke hearts in water, drained and cut in half
1/2   cup pitted ripe olives
4   ounces sliced smoked ham, cut into 1/4-inch-thick strips
1   cup Italian dressing
6   cups romaine lettuce, thinly sliced
1   ounce freshly grated Parmesan cheese
  1. Place carrots, cauliflower, broccoli and bell pepper in Large Micro-Cooker®; add water and cover. Microwave on HIGH 3-4 minutes or until vegetables are just crisp-tender; drain. Rinse vegetables under cold water until cooled to room temperature.
  2. Place cooled vegetables, artichokes, olives and ham in large bowl; toss gently with 3/4 cup of the dressing.
  3. Slice lettuce and arrange on serving platter. Spoon vegetable mixture over lettuce. Sprinkle cheese over vegetables. Use Large Serving Tongs to serve antipasto. Serve with additional dressing, if desired.

Yield: 24 servings

Nutrients per serving: Calories 80, Total Fat 6 g, Saturated Fat 1 g, Cholesterol less than 5 mg, Carbohydrate 5 g, Protein 2 g, Sodium 200 mg, Fiber 2 g