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Summer Supper Platter

New.Wife's picture
  Frozen peas 10 Ounce (1 Package)
  Carrots 1⁄3 Pound, sliced
  Sliced radishes 1⁄4 Cup (4 tbs)
  Sliced water chestnuts 1⁄4 Cup (4 tbs)
  Cooked asparagus spears 1⁄2 Cup (8 tbs)
  Italian dressing 9 Ounce (1 Bottle)
  French dressing 1⁄2 Cup (8 tbs)
  Cauliflower flowerettes 4
  Lettuce 3
  Luncheon meat 3⁄4 Pound, sliced
  Sliced boiled ham 3⁄4 Pound
  Cheddar cheese 3 , cut in finger lengths
  Hard cooked egg 1 , finely chopped

1) Individually cook the peas and carrots until they are just tender and drain well.
2) In 3 separate bowls, add the peas, radishes, carrots, asparagus and water chestnuts equally.
3) Mix the ingredients in each bowl with 1/4 cup Italian dressing and chill for at least 3 hours.
4) In the center of large round platter, place a small bowl with the French dressing and surround with the cauliflower flowerettes.
5) Drain and place the vegetables in crisp fresh lettuce cups.
6) Roll the sliced meat and ham around the cheese fingers, then place the rolls between the vegetables.

7) Sprinkle evenly with the asparagus, top with chopped hard cooked egg and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Summer, Everyday
Cook Time: 
10 Minutes

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Average: 3.8 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3107 Calories from Fat 1840

% Daily Value*

Total Fat 208 g319.7%

Saturated Fat 48.1 g240.4%

Trans Fat 0 g

Cholesterol 449.9 mg150%

Sodium 6788.6 mg282.9%

Total Carbohydrates 151 g50.2%

Dietary Fiber 37 g148%

Sugars 76.9 g

Protein 176 g352.9%

Vitamin A 2151.9% Vitamin C 492.2%

Calcium 112.1% Iron 103.2%

*Based on a 2000 Calorie diet

Summer Supper Platter Recipe