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Antipasto Platter

Ingredients
  Red wine vinegar 1 Tablespoon
  Olive oil 2 Teaspoon
  Oregano leaves 1⁄3 Teaspoon
  Pepper 1 Dash
  Canned artichoke hearts 1⁄2 Cup (8 tbs), drained
  Thinly sliced yellow squash 1⁄3 Cup (5.33 tbs)
  Torn lettuce leaves 1 1⁄2 Cup (24 tbs) (Mixed Variety)
  Chickpeas 2 Ounce, drained, rinsed
  Black olives 10 Small, pitted and cut in halves
  Julienned red bell peppers 1⁄4 Cup (4 tbs)
  Part skim mozzarella cheese 1 1⁄2 Ounce, shredded
Directions

MAKING
1.Take a medium stainless steel or glass mixing bowl. Mix together 2 tablespoon water, oil, oregano, vinegar, and pepper using a wire whisk.
2.Add in artichoke hearts, squash and mix to coat. 3.Let stand covered for 10 minutes to 2 hours at room temperature.

SERVING
4.Get a serving platter and arrange lettuce on it. 5.Transfer artichoke-squash mixture over it. 6.Also arrange chick peas, olives, bell pepper on the lettuce.
7.Top with cheese and reserve marinade.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Mixing
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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