An Italian antipasto platter is a colorful, enticing and simple put-together lunch or dinner. It works great for parties, too. This quick one can be assembled in just a few minutes, and it won’t break the calorie bank. Use it as a guide and add your own special touch.
Fred Tasker’s wine suggestion: Chianti.
HELPFUL HINTS
o Look for low-fat meats in the deli.
o Use any type of sliced cheese.
o Pepperoncini are small, pickled peppers.
o Add any type of vegetable to the platter.
Antipasto Platter
Makes 1 platter
1/2 head red lettuce leaves (about 3 cups)
2 ounces sliced lean ham
1/4 pound roasted chicken breast, sliced thin
1/4 pound sliced part-skim milk mozzarella cheese
1 cup canned, drained pepperoncini
2 cups canned/jarred roasted red peppers, sliced
1 cup rinsed and drained low-sodium cannellini beans
8 pitted black olives
2 tablespoons reduced-fat Italian dressing
2 whole wheat rolls
Preheat oven or toaster oven to 300 degrees. Wash and dry lettuce leaves and place on large platter. Starting in the center, arrange ham slices overlapping each other in a line towards the edge of the plate. Arrange a line of chicken on opposite side of the plate. And arrange a third line of cheese. Fill in the rest of the plate by spooning each of the remaining vegetables and olives onto the platter. Warm bread in oven and serve with antipasto.
Per serving:602 calories (25 percent from fat), 16.8 g fat (7.3 g saturated, 5.5 g monounsaturated), 72 mg cholesterol, 48.6 g protein, 68.4 g carbohydrates, 16 g fiber, 1904 mg sodium.
