You are here

Vegetable Platter

chef.samuel's picture
Ingredients
  Low calorie dressing 8 Ounce (1 Bottle)
  Mushroom slices 1 Cup (16 tbs)
  Red pepper strips 1 Cup (16 tbs)
  Zucchini slices 1 Cup (16 tbs), cut in half
  Canned sliced pitted ripe olives 2 1⁄4 Ounce, drained (1 Can Or About 1/2 Cup)
  Dried cheese filled ravioli 14 Ounce, cooked, drained, chilled (2 Packages Of 7 Ounce Each)
  100% grated parmesan cheese 2 Ounce (1/2 Cup)
  Torn assorted greens 1 1⁄2 Quart
Directions

Pour dressing over combined mushrooms, peppers, zucchini and olives.
Cover; marinate in refrigerator several hours or overnight.
Drain, reserving dressing.
Toss together vegetable mixture, ravioli and 1/4 cup cheese.
Spoon vegetable mixture onto greens-covered serving platter; sprinkle with remaining cheese.
Serve with reserved dressing

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

Rate It

Your rating: None
4.34412
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2011 Calories from Fat 501

% Daily Value*

Total Fat 55 g83.9%

Saturated Fat 24 g120.1%

Trans Fat 0 g

Cholesterol 268.2 mg89.4%

Sodium 3222.8 mg134.3%

Total Carbohydrates 253 g84.4%

Dietary Fiber 49.1 g196.2%

Sugars 16.4 g

Protein 114 g228.3%

Vitamin A 1222.2% Vitamin C 649.6%

Calcium 265% Iron 119.9%

*Based on a 2000 Calorie diet

0 Comments

Vegetable Platter Recipe